250g |
butter, melted gently in a pan |
3 |
garlic cloves, finely chopped |
1/4 bunch |
flat-leaf parsley, leaves picked and finely chopped |
1/4 bunch |
thyme, leaves picked and finely chopped |
8 |
large portobello mushrooms |
125ml |
white wine |
250g |
piece speck, cut into batons |
120g |
fresh breadcrumbs, (see Note) |
|
lemon cheeks, to serve |