16 even-sized open cup mushrooms, stalks cut level
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
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.