Roasted Portobello Mushrooms

Ingredients

• Mushrooms

  White, raw

  4 large or 92g

• Coconut oil

  100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lime juice

  Raw

  100g

Directions

1. Preheat the oven to 400 F and place an aluminum foil- or parchment-lined baking sheet on the middle rack.
2. Grab the mushrooms and remove the stems, scrape the gills out with a spoon, and flip the caps gill-side down.
3. Cut a shallow "X" on the top of each mushroom, brush the whole cap (top and bottom) with melted fat, and season both sides with salt and pepper.
4. Sprinkle some a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssunnyparis.html" target="_blank" rel="noopener"Sunny Paris seasoning/a (or your favorite salt-free herb blend) on the caps before sticking them on the hot baking tray in the oven, gill-side up.
5. Roast the 'shrooms for 10 minutes, and then flip them over to cook for an additional 10 minutes (20 minutes total). If you're using the cooked caps as buns, you're done!
6. If you're serving the 'shrooms as a side dish, slice them up and squeeze on some lemon juice and minced fresh herbs.

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