Ingredients:
8 shaggy parasol mushrooms (two per person)
olive oil for frying
4 tbsp flat-leaf parsley, shredded
8 tbsp parmesan cheese, finely grated
2 tbsp breadcrumbs
4 tbsp red onion, finely minced
2 garlic cloves, minced
6 tbsp butter, diced
salt and freshly-ground black pepper, to taste
Method:
Carefully twist the stems from the mushrooms. Finely dice the stems then place a small heavy-based frying pan over medium heat. Once the pan is hot add a glug of oil and use to fry the diced stems for 15 minutes, until very soft. Take off the heat and set aside to cool.
Mix the fried stem pieces in a bowl with the parsley, breadcrumbs, garlic and onion.
Season to taste with salt and freshly-ground black pepper. Arrange the mushrooms in a baking dish then use the stem mixture to stuff the caps. Scatter over the parmesan cheese then dot with the diced butter.
Transfer to an oven pre-heated to 160C and bake for 25 minutes, until the cheese has melted and is golden and the mushroom caps are thoroughly cooked through.
Serve immediately as a starter.
I'm using shaggy parasols as an example here but you could substitute any firm, gilled, large cap mushroom in this recipe.
