Lemon-Stuffed Mushrooms

• 2 pounds (800g) white mushrooms, stems removed
• 3 tablespoons (45 ml) olive oil
• Juice of 1 lemon
• Pepper, to taste
• 1 clove garlic, peele and diced
• Kosher salt, to taste
• 1/2 loaf french bread, sliced and toasted

1. Cook the mushroom caps for a couple minutes on each side.
2. At the same time, create an emulsion by vigorously mixing the olive oil with half of the lemon juice.
3. Add pepper and garlic.
4. Line the mushroom caps top-down on a plate.
5. Pour the emulsion into each mushroom cap.
6. Sprinkle with salt and serve with bread.

white mushrooms, olive oil, lemon, pepper, clove garlic, kosher salt, bread

Taken from www.cookstr.com/recipes/lemon-stuffed-mushrooms (may not work)