Delia Smith's Mushrooms in Hot Garlic Butter

Pre-heat the oven to gas mark 7, 425F (220C).
Begin by preparing the mushrooms simply by wiping them with kitchen paper, then pull off the stalks - but don't discard them.

Now, in a small basin, combine the crushed garlic with the butter, and stir in the parsley and lemon juice.

Season the mixture with salt and black pepper.

Next, arrange the mushroom caps, skin side down, in a gratin dish or roasting tin, with the stalks arranged amongst them.
Place a little of the garlic butter mixture into each cap, and spread whatever remains over the stalks as well.

Now place the dish on the top shelf of the pre-heated oven and cook for 10-15 minutes or until the butter is sizzling away and the mushrooms look slightly toasted.

Serve straight from the oven with lashings of crusty bread to mop up the garlicky juices.

Makes 15 squares.