Ingredients: 16 even-sized open cup mushrooms, stalks cut level 3 tbsp corn or vegetable oil or peanut oil 1/4 c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1 1/2 tbsp lemon juice sea salt freshly ground black pepper to taste 1/4 cup fresh breadcrumbs Directions: Preheat the oven to 200C/400F/gas mark 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. (i use peanut oil for veggie oil) - or ; an italian type of salad dressings
