Ingredients

The following ingredients have 4 Servings
  • ½ cup avocado oil
  • 3 tablespoons lemon juice
  • 6 garlic cloves (pressed through a garlic press)
  • 1 tablespoon Fines Herbes seasoning
  • ½ teaspoon Diamond Crystal kosher salt 
  • 3 large Portobello mushrooms (gills and stems removed, caps wiped clean)

Instruction

  • Begin prepping the mushroom caps by removing the stems and gills.
  • Time to start the marinade! Combine avocado oil, lemon juice, garlic, seasoning, and salt in a large Ziploc gallon bag.
  • Add the mushrooms to the marinade and let them sit for an hour.
  • Preheat the oven to 400°F a bit before the hour is done. Remove the caps from the marinade and wrap each one in a large piece of foil and place on top of a foil-lined baking tray.
  • Place the tray in the oven for 25 minutes. Take the ray out of the oven and let the caps rest in their foil packets for another 10-15 minutes.
  • Slice up the mushrooms and use the reserved juices as a sauce!