Ingredients:
600 g mushrooms
30 g grated Parmigiano Reggiano cheese
breadcrumbs
1 egg
1 clove of garlic
1 scallion
1 small bunch of parsley
20 g butter
Preparation:
Clean the mushrooms. Remove the stems and chop them finely. Sauté the chopped stems with the garlic, spring onion and parsley for a few minutes. Add the cheese and the egg and salt and pepper to taste. Mix well and stuff the mushroom caps with this mixture. Place them in an ovenproof dish, sprinkle with breadcrumbs and drizzle with oil. Bake for 20 minutes.
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