Serve as a first course or as a side vegetable with pork chops or lamb cutlets. The nice addition is the parsley to give it that extra flavour.
20 flat black mushrooms, stalks removed
4 tbsp olive oil
2 small lemons, zest removed and chopped, juice squeezed
salt and pepper
100g fresh breadcrumbs
1 bunch flat parsley, leaves only
100g butter, melted
Preheat the oven to 200C/400F/Gas Mark 6.
Put the mushrooms in a roasting tin, gills uppermost, drizzle each mushroom with a little olive oil, pour over the lemon juice and season.
Bake for 30 minutes until well cooked through.
Meanwhile place the breadcrumbs in a food processor, then add the parsley, garlic and lemon rind. Process until well blended, the crumbs will turn a nice green colour. But don’t overwork the mixture, it might turn pasty.
Carefully spoon some over each mushroom and then gently press in the mixture with your fingers.
Spoon the butter evenly over each mushroom.
Turn up the oven to 230C/450F/Gas Mark 8 and return the mushrooms to the top shelf of the oven.
Bake for 10 minutes until the crumbs are starting to turn brown. If necessary finish them off under the grill.