When I started these mushrooms were three times this size (I used the 'breakfast' Portobello type) but never mind, the flavour was all there and this is a great way to cook them!
Clean the mushrooms and remove the stalks (set them aside) and top skin if you can (discard). Place the mushrooms on a baking tray lined with baking paper, cap side down, sprinkle with salt and a drop of olive oil and bake on medium for 15 minutes. Turn and bake for other 10 minutes. In the meantime clean the stalk, chop the very end bits off and discard, and them chop the rest with a couple of garlic cloves and plenty of Italian Parsley leaves. Add one egg to the mixture (vegans can omit egg and add a little more oil instead), a pinch of salt, a tbsp of olive oil and enough breadcrumbs to get a malleable consistency, like for croquettes. Remove the mushrooms form the oven and stuff with this mixture pressing down well at the top. Place back into the oven and bake until the tops look golden and crunchy. Serve hot, as a main with salad on the side, or warm as appetizers/finger food at a party.
Photos and Recipes by Alessandra Zecchini ©