Cut off the stems of the mushrooms (button and Cremini) flush with the bottom of the mushroom. For Shiitake mushrooms, small size it would be ok to do the same, for larger Shiitake, remove the stem completely. Quickly rinse and dry the mushrooms with paper towels.

Heat a large pan over medium heat and add the butter and olive oil. Once oil is hot, add mushrooms in a single layer, stem side down. Sprinkle with garlic salt and lemon pepper. Cook until bottoms are browned about 5 minutes, then flip over, season again with garlic salt and lemon pepper and cook until browned on the second side, also about 5 minutes. Squeeze or dribble in the lemon or lime juice and sprinkle on the parsley and mix together and cook for 1 to 2 minutes more. Adjust seasonings to taste.

Serve as an appetizer or side dish.