These little mushrooms are simple to make and so tasty. They can
be made ahead of time and are just as good at room temperature as
they are warm.
2 tbspextra-virgin olive oil, plus extra for drizzling500 gm(about 18) cup mushrooms, stalks finely chopped5garlic cloves, finely chopped35 gm(½ cup) fresh sourdough breadcrumbs1 tbspfinely chopped flat-leaf parsley1 tbspcoarsely chopped thyme leaves
Heat oil in a large frying pan over medium heat, then sauté mushroom stalks and garlic until fragrant (1-2 minutes). Add breadcrumbs and stir until golden brown (4-5 minutes). Remove from heat, add herbs, season to taste and set aside.
Preheat oven to 180C. Place mushrooms cup-side up on an oven tray, spoon breadcrumb mixture into each, then drizzle with oil and roast until mushrooms are tender (8-10 minutes). Serve warm or at room temperature.