Pre-heat oven to 180ºC. (350°F)

Start by cutting the mushroom skulls by carving out 2 triangles for eyes and 1 triangle for a mouth. Place onto a baking tray flat side down.

Add the crushed garlic, lemon juice, oil and season with a little pepper, then use your fingers to rub the oil and lemon mixture all over the mushrooms.

In a separate baking tray, add the brown bread crumbs, crushed garlic, parsley and rapeseed oil, then using a spoon stir well.

Bake the mushrooms for 20 minutes and the breadcrumbs for 12-15 minutes. They should be crispy and toasted but not too browned.

To serve, spoon the breadcrumbs into a bowl, for older children add a skewer through the head of the mushrooms and place onto the breadcrumbs. Spoon the juice from the mushrooms over and serve warm.