• 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.