• Heat the oven to 425°F.
• Clean off any dirt from the mushrooms with a paper towel and trim off any dried stems. Tear the mushrooms into 1 inch chunks so they are all mostly bite- sized. Place the mushrooms into a bowl, then drizzle with olive oil, salt and pepper. Toss to combine.
• Spread them in an even layer on a parchment lined baking sheet. Roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through.
• Once the mushrooms are removed from the oven, toss them with the chopped garlic, lemon zest and juice, capers, and parsley. Taste and adjust with more salt and pepper, lots of grated cheese and the homemade breadcrumbs.

For the Breadcrumbs

• Place a large non-stick skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. It happens quickly, so don't walk away. Add the garlic and salt and continue to sauté for about 30 seconds more until fragrant. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed.