Garlic Mushroom - for 2
1 large cup mushroom each
1 1/2 dollops of butter per mushroom
Flat leaf parsley, chopped - about 1 tbsp
Big squeeze of fresh lemon juice
1/2 - 1 garlic clove
Salt and pepper to taste
Heat oven to 375F/190C Electric/170C Fan/Gas Mark 5.
Use soft butter at room temperature. In a bowl, beat the butter together with the parsley, lemon juice, crushed garlic and seasoning.
Trim each mushroom, slicing the top off the mushroom stalk and removing any shrivelled up, excess skin from the mushroom "skirt".
Using a butter knife, divide the garlic butter between the two mushrooms and spread thickly all around the stalk and over the gills.
Place in an oven dish and cook in the oven for approximately 15-20 minutes.
The mushrooms are ready when all the butter has melted and the stalks are no longer hard.