Ingredients
- 16 even-sized open cup mushrooms, stalks cut level
- 3 tbsp corn oil
- 75 g 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
- 50 g 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.