Herb Roasted Mushrooms
From an online buddy
1 lemon, juiced
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon savory
1/2 teaspoon lavender
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 cup olive oil
3 pounds large mushrooms (remove stems)
In a medium covered bowl, preferably some form of Tupperware, combine the lemon juice with the rosemary, thyme, savory, lavender, hot pepper sauce, salt, and pepper. Stir in the olive oil. When well mixed, add the mushrooms and toss until the mushrooms are well coated. Since we will be baking these, try to let the mushrooms soak up as much of this sauce as time will permit.
Spread the mushrooms out on a large baking sheet, stemmed sides up. Bake at 450 degrees for 30 minutes. Turn them over and continue baking for about 15 minutes longer or until tender.