Roasted Crispy Mushrooms

• Preheat oven to 350 degrees.
• Place mushrooms, garlic and thyme (or rosemary) on a large, rimmed baking sheet. Season mushrooms with salt and pepper and then drizzle with olive oil. Using tongs or your hands, give the mushrooms a toss and then arrange in a single layer on the baking sheet making sure not to crowd or overlap the mushrooms. This will ensure your mushrooms get crispy instead of soggy. (If you feel you need two pans, go for it but remember the mushrooms will shrink significantly as they cook.)
• Cook mushrooms for 30 minutes on the middle rack. Then turn up the heat to 500 degrees and continue cooking for an additional 10-15 minutes, until edges of mushrooms are crispy. Before serving remove the herb sprigs. At this point the mushrooms are done.
• Transfer Roasted Crispy Mushrooms to a small platter or pair with quinoa, polenta, fish, tofu, etc. Garnish with dill and a few lemon slices if desired.