8 field mushrooms, skinned and stalks separated
1/2 cup white breadcrumbs
2 tbsp thyme leaves
2 garlic cloves
3 tbs olive oil
2 tbs olive oil
2 tbs thyme flowers
Coarse salt and ground black pepper
Preheat the oven to 200 C or 400 F.
Finely slice mushroom stalks and set aside. Place mushrooms cup side up on an ovenproof dish.
Blend breadcrumbs, mushroom stalks, thyme leaves and garlic in a processor. Add salt and pepper and 1 tbs olive oil. Then mix in 1 tbs thyme flowers.
Divide the bread mixture amongst the mushrooms and drizzle over the remaining olive oil.
Cook in the oven until the mushrooms are soft and the breadcrumbs browned. Scatter over remaining flowers just before serving.