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
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.