Ingredients:
16 even-sized open cup mushrooms, stalks cut level
(Daw's tip Portobello or Shiitake mushrooms are fantastic)
3 Tbsp corn or vegetable oil
1 stick unsalted butter, softened
3 cloves garlic, chopped very finely
2 Tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/2 cup fresh breadcrumbs
Directions:
(Daw's tip Portobello or Shiitake mushrooms are fantastic)
3 Tbsp corn or vegetable oil
1 stick unsalted butter, softened
3 cloves garlic, chopped very finely
2 Tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/2 cup fresh breadcrumbs
Directions:
- Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
- Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
- Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
- Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
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