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Preheat a large cast-iron skillet over medium-high for 5 minutes.
Slice large mushrooms in half lengthwise, leave smaller mushrooms whole.
Reduce heat to medium and add oil; swirl to coat pan. Arrange mushrooms in an even layer, as best you can, cut side down. Cook, without moving, for 3 minutes.
Season mushrooms with ¼ teaspoon each kosher salt and pepper; toss and continue cooking until golden brown all over, about 5 minutes.
Reduce heat to medium-low, add butter, garlic, and nutmeg and cook 2–3 minutes until garlic is toasted.
Remove skillet from heat and add parsley leaves and ½ teaspoon zest.
Stir to combine then season with additional salt, pepper and lemon zest to taste.