- 16 even-sized open cup mushrooms, stalks cut level
3 tbsp Glasses & Grapes Mushroom & Sage Olive Oil
- 1/4 c unsalted butter, softened
3 cloves garlic, very finely chopped
2 tbsp fresh thyme, chopped
- 1 1/2 tbsp lemon juice
Salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs
Preheat the oven to 200C/400F. 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 onto each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.