16 even-sized open cup mushrooms, stalks cut level

3 tbsp olive or avocado oil

2 cloves garlic, minced or shredded

3 tbsp coconut oil, melted

2 tbsp fresh thyme, chopped

½ tsp garlic powder

5 tbsp Whole Wheat Panko breadcrumbs

1-½ tbsp lemon juice

1/4 tsp salt and ground black pepper 


Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.

Arrange the mushrooms in a a 9×13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.

In a small bowl, mix together the melted coconut oil, garlic, thyme, lemon juice and seasoning.

Spoon a little garlic oil on to each mushroom, then lightly press the breadcrumbs on top.

Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

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