Makes 6-8 servings. Difficulty
1 lemon 1/4 teaspoon dried thyme 1/4 teaspoon dried rosemary 1/4 teaspoon dried fennel 1 teaspoon gf hot pepper sauce 1 teaspoon kosher salt 1/2 teaspoon freshly ground white pepper 1/4 cup olive oil 3 pounds large mushrooms, stems discarded
Preheat the oven to 425 degrees F.
In a medium bowl, squeeze the juice out of one lemon. Combine with the dried herbs, gf hot pepper sauce, salt and pepper. Stir in the olive oil. Add the mushrooms and toss until coated. Strain the liquid from the mushrooms.
Spread the mushrooms on a non-stick baking sheet, stem sides up. Bake for 20 minutes. Turn the mushrooms over and continue to bake for an additional 5-10 minutes, or until the mushrooms are tender. Let cool and serve.