What You'll Need
- sixteen even-sized open cup mushrooms, stalks cut level
- three Tbsp corn or vegetable oil
- one quarter c unsalted butter, softened
- three clove garlic, chopped very finely
- two Tbsp fresh thyme, chopped
- one and one half Tbsp lemon juice
- salt and freshly ground black pepper to taste
- one quarter c fresh breadcrumbs
How to Make It
- Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for twenty 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 ten minutes.
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