GARLIC MUSHROOMS WITH A PARSLEY CRUST These garlic mushrooms are perfect for dinner parties, or you could serve them in larger portions as a light supper fish with a green salad. 12 ounces large mushrooms, stems removed 3 garlic cloves, crushed 12 tablespoons (1 1/2 sticks) butter, softened 1 cup fresh white bred crumbs 1 cup chopped fresh parsley 1 egg, beaten Salt and cayenne pepper 8 cherry tomatoes, to garnish

Preheat the oven to 375°F. Arrange the mushrooms cup side up on a baking sheet. Mix together the garlic and butter in a small bowl and divide 8 tablespoons of the butter among the mushrooms.

Heat the remaining butter in a frying pan and lightly sauté the bread crumbs until golden brown. Place the chopped parsley in a bowl, add the bread crumbs, season with salt and cayenne pepper and mix well.

Stir in the egg and use the mixture to fill the mushroom caps. Bake for 10-15 minutes, until the topping has browned and the mushrooms have softened. Garnish with quartered cherry tomatoes.

Serves 4.

[Best-Ever Vegetarian, Linda Fraser]