4 Very Large Mushrooms

50g/2oz Butter

2 Garlic Cloves, finely chopped

Salt and Black Pepper

4 tbsp Freshly Chopped Parsley

4 Pieces of Ciabatta Bread

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow oven dish which is large enough to take the mushroom caps in one layer.

2. Remove the stalks from the mushrooms and set aside. Place the mushrooms in the prepared dish, dot each with a dot of butter, season with salt and pepper then cover the dish with foil and bake for 20 minutes.

3. Meanwhile, cut the pieces of ciabatta almost in half lengthways as if you were going to make a sandwich open up so that they lie flat, lightly butter and place on a baking tray.

4. 10 minutes before the end of the cooking time of the mushroom caps, place the ciabatta in the oven to toast and chop the mushroom stalks.

5. Meanwhile, place the remaining butter in a frying pan together with the garlic and heat until sizzling.

6. Reduce the heat a little then add 3 tablespoons of the chopped parsley and the chopped mushroom stalks and sauté, stirring, for 5 minutes. Season with salt and black pepper.

7. To serve - place the toasted ciabatta on individual plates , place one mushroom cap on each, pile the garlic mixture on top and sprinkle with the remaining chopped parsley. Serve immediately.