Roasted Portobello mushroom caps with garlic, sea salt, olive oil and fresh thyme


4 Portobello mushroom caps, washed and stems removed 

2 cloves of garlic, crushed 

olive oil for drizzling

1 T fresh thyme chopped 

Preheat oven to 375. Drizzle olive oil in a baking sheet, place caps topside down into sheet. Drizzle more olive oil onto caps lightly, add crushed garlic and thyme. Roast for 6-9 minutes or until juices are running and caps have softened.