Heat the oil in a large pan and fry the mushrooms until softened.
Meanwhile, melt the butter in another pan and stir in the breadcrumbs, Schwartz Chopped Garlic in Oil, Schwartz Parsley and Parmesan.
Arrange the mushrooms in an ovenproof dish and sprinkle with a little lemon juice. Top with the breadcrumb mixture and place under a moderate grill for about 5 minutes until the topping is brown and crispy.
