Mushrooms with Garlic Crumbs

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- 45 ml olive oil
- 1.4 kg flat field mushrooms, sliced thickly
- 100 grams butter
- 180 grams fresh breadcrumbs
- 50 grams
- 3 tsp Parsley
- 2 tbsp Parmesan cheese, grated
- 2 tsp lemon juice


Heat the oil in a large pan and fry the mushrooms until softened.

Meanwhile, melt the butter in another pan and stir in the breadcrumbs, Schwartz Chopped Garlic in Oil, Schwartz Parsley and Parmesan.

Arrange the mushrooms in an ovenproof dish and sprinkle with a little lemon juice. Top with the breadcrumb mixture and place under a moderate grill for about 5 minutes until the topping is brown and crispy.

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