16 equal-sized mushrooms, stems cut level
3 tablespoons of olive oil or coconut oil
1/4 cup soft unsalted butter
3 cloves of garlic, minced very fine
2 tablespoons of chopped fresh thyme
1 1/2 tablespoons salt, lemon juice, and freshly ground black pepper, to taste
1/4 c fresh bread crumbs
1: Preheat grill to 200°C / 400°F / gas mark 6. Gently fry the mushrooms, cap side down, in the hot oil for 20 seconds.
2: Arrange the mushrooms in a shallow simmering tin with the stems pointing up.
3: Mix the margarine, garlic, thyme, lemon juice and preparation together. Spread a dollop of garlic margarine on each mushroom, then gently press breadcrumbs on top. Either store in the refrigerator for some time to come, or cook quickly on the stovetop for about 10 minutes.