Start by preheating your oven to 200°C (400°F) and lining a baking sheet with parchment paper for easy cleanup.
Gently wipe the mushroom caps with a damp cloth to remove any dirt, then set them stem-side down on your work surface. If you prefer, remove the stems for a cleaner cavity, but leave them if you plan to stuff.
In a small bowl, combine the olive oil, minced garlic, chopped herbs, and a pinch of salt. Use a spoon to stir everything together until fragrant—that’s when you’ll start to smell the garlic and herbs blending beautifully.
Using a pastry brush, generously coat each mushroom cap all over with the garlic-herb oil mixture. Make sure to get into the edges to promote crispiness and flavor.
Arrange the caps cap-side up on the prepared baking sheet, spacing them evenly so they bake uniformly. Place them in the hot oven and bake for about 10 minutes, until they start releasing their juices and the edges turn a light golden brown.
Remove the baking sheet from oven and sprinkle the tops of the mushrooms with grated Parmesan cheese and coarse breadcrumbs for added crunch and richness. Drizzle a little more olive oil over the top for extra crispness.
Return the mushrooms to the oven and bake for another 8-10 minutes, until the cheese is bubbly and golden, and the tops are crispy and browned.
Once out of the oven, squeeze fresh lemon juice over the caps for a bright, refreshing finish. Let them rest for a couple of minutes—this helps the flavors settle and makes them easier to serve.
Serve the roasted mushroom caps warm, garnished with a sprinkle of fresh herbs if desired. Enjoy their crispy tops and juicy interiors in every satisfying bite.
