Pre-heat the oven to 200°C. Place the mushrooms stalk up in a small oven proof dish.
Mix together the oil, slices of garlic and lemon juice. Pour evenly over the mushrooms, getting the mixture 'into' the open cups. Tear the leaves off 3 or 4 lemon thyme sprigs and scatter over the mushroom, bake in the oven for 10 minutes.
Take out of the oven and add a few parmesan shavings over the mushrooms, bake for a further minute or until just melting.
Pop the bread into the toaster, then butter when toasted.
Add the mushrooms onto the toast and pour any remaining liquid from oven dish over the mushrooms, drizzle a small amount of balsamic reduction over the mushrooms and enjoy!
You can add poached eggs, sliced avocado or roasted tomatoes to this dish too, but nothing beats the kick of mushrooms with lemon and thyme on their own!
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