4 large Portobello Mushrooms
2 T. unsalted utter
1 T. Fresh Lemon Juice
1/2 tsp. kosher salt
1/4 tsp freshly ground pepper
1 T. Fresh Thyme leaves ( about 4 sprigs)
1. Heat the oven ( with the oven rack in the middle) to 425 degrees. Break off and discard the stems at the base of the mushroom. Using a damp paper towel, wipe off any visible dirt. Place the caps, tops up, in a roasting pan large enough to hold them in a single layer. Juice the lemon.
2. Place a small skillet on the stove and add the butter, lemon juice, salt and pepper . Pull the thyme leaves from the stems and add. Turn the heat up to medium and melt the butter, then remove the pan from the heat.
3. Using a pastry brush or a spoon, brush some of the melted butter over the mushroom caps just to coat. Flip them over and brush the underside with the remaining butter. Transfer to the oven and Roast until the mushrooms are tender and the centers are easily pierced with the tip of a paring knife, 25 to 30 minutes. Move to a cutting board, slice, and serve.