Super easy stuffed mushrooms

Super easy stuffed mushrooms

A perfect recipe for a midweek supper

What can I say about this recipe?

Champignon mushrooms usually are not so tasty, but this is my favorite way to eat them, they are ready to bake in 15 minutes, perfect for a veggie midweek supper.

6 medium-big mushrooms, 3 slice stale bread, 1 garlic clove, 1 tablespoon finely chopped parsley, 2 tablespoons grated parmesan cheese, extra virgin olive oil, salt & pepper

Clean mushrooms with a kitchen towel. Pop out the stems and chop them finely. Blend the bread with the garlic, put the mixture in a bowl, add the chopped mushrooms, the parsley, the parmesand cheese, 3 tablespoons extra virgin olive oil, a pinch of salt and pepper.
Lay all the mushroom caps upside down on a baking dish, season with salt and pepper. Using a teaspoon, smear the filling on the top of each mushroom cap, pressing well to get it down into the cavity.
Cover the baking dish with alluminium foil and bake them for 25 minute 200°/392 F, then remove the foil and cook for 10 minutes more, until golden and crispy. Serves 4