16 even-sized open cup mushrooms, stalks cut level
3 tbs vegetable oil
1/4 cup unsalted butter
3 cloves garlic, finely chopped
2 tbs fresh thyme, chopped
1 1/2 tbs lemon juice
Salt and freshly ground pepper to taste
1/4 cup fresh breadcrumbs
Preheat oven to 400F. Lightly fry the mushrooms, cap side down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting pan with the stalks facing upwards.