Baked stuffed button mushrooms

Ingredients

For 1 serving

• Button mushrooms15
• Breadcrumbs25 g
• Parmigiano Reggiano12 g
• Parsley8 g
• Garlic2.5 cloves
• Extra virgin olive oil2.5 teaspoons
• Saltto taste

Contains: gluten, lactose,

In season: September – November

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Clean the button mushrooms with a damp cloth or small brush, without washing them under the tap, and gently pull the stalks out of the caps.
3. Peel the garlic and finely chop the mushroom stalks with the garlic and the washed, dried parsley; grate the Parmigiano Reggiano.
4. In a bowl mix the chopped mixture with the breadcrumbs, Parmesan, oil and salt until damp and sandy.
5. Set the caps on the tray hollow side up and fill them with the stuffing, pressing it in lightly.
6. Bake for 15 minutes, until the mushrooms are tender and the top is golden and crisp.