|Flat mushrooms||24 Large|
|Butter||4 Ounce (125 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Fresh breadcrumbs||2 Ounce (50 Gram)|
|Parmesan cheese||2 Ounce, grated (50 Gram)|
|Chopped parsley||2 Tablespoon|
Remove the stems from the mushrooms and chop them finely.
Melt half the butter in a frying pan.
Add the chopped mushroom stems and garlic and fry until softened.
Stir in the breadcrumbs, cheese, parsley and salt and pepper to taste.
Remove from the heat.
Melt the remaining butter and pour half into a shallow baking dish.
Arrange the mushroom caps in the dish, rounded sides down.
Fill each with the cheese mixture and drizzle over the remaining melted butter.
Bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for about 15 minutes or until the mushrooms are tender and the stuffing golden.