Slow roasted breakfast mushrooms

• 12 flat portobello or large field mushrooms
• 50g butter, melted
• 2 cloves garlic, finely crushed
• 1 teaspoon fresh thyme
• 1 tablespoon lemon juice
• salt and ground black pepper
• 2 tablespoons water

Preheat oven to 160°C. Wipe mushroom caps with a damp cloth and arrange stem side up in a shallow roasting dish. Mix melted butter with garlic, thyme and lemon juice and spoon evenly over the mushrooms. Season with salt and pepper. Pour water into the dish around mushrooms, cover and bake for 1 hour. Serve with toasted wholegrain bread, crispy bacon rashers and/or eggs.

Serves 4