This was good, and honestly, better than I thought it would be from reading the ingredients. I sliced some baby portabello mushrooms that I had in the fridge, and added a few shakes of dried parsley (at the same time I added the salt, pepper, and red pepper flakes). When I think of piccata, I think of the tang from capers that are typically in piccatas, but the lemon juice provided that here. I recommend 2 1/2 Tablespoons, which was perfect for us. I served this over brown rice. My husband doesn't really care a lot for mushrooms or vegetarian dishes ("girl food," I call them), but I try to make healthier meals once in awhile, and he thought this was one to repeat. I do believe the servings are off, though. For a main dish, it made 2 servings for us. I'm glad I tried this one, thanks for posting it!