Ingredients:

16 even-sized open cup mushrooms, stalks cut level

3 Tbsps. Olive Lucy Extra Virgin Olive Oil – Medium Flavor (Arbosana, Frantoio Leccino, Koroneiki, or Oro Bailen Picual

3 Tbsps. Olive Lucy Butter Olive Oil

3 cloves garlic, chopped very finely

2 Tbsps. fresh thyme, chopped

1 1/2 Tbsps. Lemon juice

Salt and freshly ground black pepper to taste

1/4 cup fresh breadcrumbs

 

Directions:

Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot olive oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter olive oil, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, and then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

 

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