Brush the mushrooms clean, making sure to remove any dirt.

Juice the lemons and crush the garlic.

In a mixing bowl, combine the lemon juice, garlic, coconut aminos, dried oregano, salt, and black pepper. Whisk together until well combined.

Place mushrooms in a sealable container or plastic resealable bag. Pour the marinade over the mushrooms, ensuring they are well coated.

Cover the dish or seal the bag, and refrigerate for at least 30 minutes, or for best results, marinate overnight to allow the flavors to fully penetrate the mushrooms.

Heat a large non-stick frying pan or skillet over medium-high heat.

Place the mushroom along with the mariade in the hot pan.

Cook for about 10 minutes turning regularly until the excess liquid has dried up and the mushrooms have a nice golden-brown colour. If the pan gets too dry, you can add a little bit of water or more coconut aminos to deglaze and prevent sticking.

Serve immediately as a side dish or as part of a main course.