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Servings Per Recipe: 4
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Preheat the oven to 180 C (fan). 200 C, gas mark 6.
Pop the mushrooms in an ovenproof dish, cut the butter into little knobs and scatter on top.
In a bowl, mix together the thyme leaves, oil, lemon zest, garlic and Dijon mustard. Then spoon on top of the mushrooms and sprinkle over the almonds. This was a bit fiddly for me and mine weren't as "neat" as I hoped but I don't think it matters!
Roast in the oven for 25-30 minutes or until the topping is golden. Season generously and serve.
I served mine on a rocket salad however they would go very very well with garlic bread or they would even work as a side with a steak. I am a huge fan of stuffed mushrooms but normally they are covered in cheese so this is a lighter way of doing them. I had to use dried thyme as what I thought was thyme in the garden, was actually mint! I do think fresh thyme works a lot better however they were still great. A great quick and easy dish to do for a dinner party.
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