1. Preheat oven to 375 F.

2. Add butter, garlic, and rosemary sprigs to the bottom of an oven-proof skillet.

3. Place the mushrooms, cap side down, on top of the rosemary and garlic.

4. Season the mushrooms to taste with Himalayan sea salt and freshly ground black pepper.

5. Drizzle with the extra virgin olive oil and roast in the oven 20 to 25 minutes.

6. Remove the skillet from oven and baste the mushrooms with the sauce that remains in the bottom of the skillet.

Serving Size = 2 cups