12 large mushrooms
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 cup coarse dry bread crumbs, preferably from italian bread
2 garlic cloves (minced with a garlic press)
1/2 teaspoon fresh thyme, (1/4 tsp dried)
1/8 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper

Preheat oven to 400.

Wipe mushrooms clean with a damp paper towel. Cut lengthwise through the stems into 1/4 inch thick slices.

Lightly spray or wipe a baking dish with about 1 tsp of the olive oil.

Heat the remaining olive oil and butter in a medium skillet. Add the bread crumbs and cook over medium heat, stirring until the crumbs are coated and begin to brown, about 5 minutes. Stir in the garlic, thyme, salt, paprika and pepper.

Stir over medium heat until the garlic is translucent, 1 to 2 minutes.

Sprinkle the crumb mixture evenly over the mushrooms.

Bake 25 minutes, or until the mushrooms are tender.

Serve hot or at room temperature.

Yield: 4 servings