Prepare all ingredients: slice the garlic thinly, zest the lemon before juicing it, and clean and halve or slice the mushrooms.
Heat a 10-inch skillet over medium heat and add the olive oil, letting it shimmer and warm evenly.
Add the sliced garlic to the hot oil and cook for about 30 seconds until fragrant and just starting to turn golden, filling the kitchen with a nutty aroma.
Add the mushrooms in a single layer and let them cook undisturbed for 3-4 minutes until they develop a deep golden color and start to brown on the bottom.
Stir or flip the mushrooms and cook for another 3-4 minutes until they release some liquid and become tender, with browned, crispy edges.
Pour in the freshly squeezed lemon juice and sprinkle the lemon zest over the mushrooms, stirring to coat everything evenly. Let cook for 1 minute until the sauce glazes the mushrooms and thickens slightly.
Season generously with salt and freshly cracked black pepper, tasting and adjusting as needed. Sprinkle with chopped herbs for a fresh, herbal note.
Remove the skillet from heat and let the mushrooms rest for a minute, allowing the flavors to meld and the sauce to thicken further.
Serve the vibrant lemon garlic mushrooms immediately, garnished with extra herbs if desired, while still warm and fragrant.