2 tablespoons melted coconut oil
2 garlic cloves, crushed
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary leaves
4 (150g each) large flat Portobello mushrooms
Lemon wedges, to serve
DIRECTIONS
Once your braai is ready, combine oil, garlic, thyme and rosemary in
a bowl. Season with salt and pepper. Brush mushrooms with oil
mixture.
Braai mushrooms for 6 to 8 minutes, turning
halfway during cooking, or until charred and just tender. Transfer to
a plate. Serve with the wedges of lemon.
