Serves 4
Prep: 20 min
Cook: 40 min

2 small lemons
20 flat, black mushrooms
Olive oil

For the garlic butter:
100g fresh breadcrumbs
1 large bunch flat-leaf parsley
4 garlic cloves
2 lemons
100g melted butter

METHOD

Pre-heat the oven to 400F/200C/gas mark 6. Remove the zest from the lemons and set aside. Remove the stalks from the mushrooms and place on a roasting tray, gills uppermost.

Drizzle each mushroom with a little olive oil and squeeze over the lemon juice. Bake for 30 minutes until well cooked through. Remove from the oven and leave to cool in the tray.

Meanwhile, place the breadcrumbs in a food processor. Peel and chop the garlic and remove the zest from the lemons. Coarsely chop the lemon zest. Add garlic and zest to the breadcrumbs with the parsley leaves.

Process until well blended; the crumbs will turn a lovely green colour, but don`t overwork or the mixture will become pasty.

Carefully spoon it over each mushroom and then very gently press in the mixture with your fingers. Spoon the melted butter evenly over each mushroom. Increase the oven to 450F/230C/ gas mark 8 and return them to the top shelf.

Bake for 10 minutes until the crumbs are starting to brown. Finish off under the grill if necessary. Serve immediately.

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