20 flat mushrooms, stalks removed
Olive oil
2 small lemons, zest removed & chopped,
and juice squeezed
salt and pepper
3 1/2 oz fresh breadcrumbs
1 large bunch flat leaf parsley, leaves only
4 cloves garlic, peeled and chopped
3 1/2 oz butter, melted
Instructions:
1) Preheat the oven to 200C (Gas Mark 6).
2) Put the mushrooms on a roasting tray, gills upermost.
Drizzle each with a little olive oil, pour over the
lemon juice and season. Bake for 30 mins until well
cooked through. Remove from the oven and leave to cool.
3) Place the breadcrumbs in a food processor then add the
parsley, garlic and lemon zest. Processuntil well
blended. Carefully spoon some over each mushroom, gently
pressing in with your fingers. Spoon the butter evenly
over the top.
4) Turn up the oven to 230C (Gas Mark 8) and return the
mushrooms to the top shelf. Bake for 10 mins until the
crumbs are starting to brown. If necessary finish them
off under the grill.
