Baked mushrooms (2)
Instructions
Divide mushroom chapels from the stalks and clean them thoroughly.
Wash them, dry them, put the heads in a tureen, decorate with whipped oil with salt and pepper.
Mince the parsley with garlic, add the crumbled bread crumbs.
Remove mushrooms from marinade, place on the grill and place in hot oven to dry.
Grease a baking dish, add the chopped mushroom stems, placed above the chapels with the inside up, sprayed with the marinade and sauce with the chopped parsley.
Place in hot oven for five minutes and serve.
