INGREDIENTS:

8 Large Trumpet Mushrooms

4 TBSP Avocado Oil

1 TSP Smoked Paprika

1 TSP Garlic (dried spice)

1/2 TSP Himalayan Salt + Pepper

1/4 TSP Cayenne Pepper

1/2 Cup Primal Kitchen BBQ Sauce

DIRECTIONS:

Set oven to 400F. Use two forks to “fork apart” the mushrooms so that they are in small 0.5-1” pieces.

Place mushroom pieces into a bowl and toss with oil, spices and salt/pepper.

Pour mushrooms onto a baking sheet lined with parchment paper and cook at 400F 15-20min until crispy/brown on the edges.

Heat BBQ sauce in a sauce pan then transfer cooked mushrooms into the sauce, mixing well for 3-5 min.

Serve on gluten free bun, with seed crackers or onto of a salad base.