Perfect for a cocktail party, brunch, luncheon or even alongside a steak at dinner. These mushrooms were so moist and tender. Definitely have a fork ready when …
- 16 even-sized open cup mushrooms, stalks cut level
- 3 tbsp olive or coconut oil
- 1/4 c 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
- 1/4 c fresh breadcrumbs
- 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.