- 1 pound large button mushrooms
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 cup parmesan cheese
- 1/2 cup chopped fresh parsley
- 1 teaspoon minced garlic
- Salt and pepper
- Olive oil, as needed
- Heat the oven to 400°F. Clean the mushrooms and trim off the bottom of the stems. Remove the stems, taking care to leave the caps intact. Chop the stems and combine them with the egg, breadcrumbs, cheese, parsley, and garlic and sprinkle with salt and pepper.
- Stir enough oil into the mixture to make it shine— a tablespoon or two. Lightly grease a baking sheet with more oil. Stuff the mushroom caps with the stem mixture and put on the baking sheet, stuffed side up. Bake until lightly browned on top, about 15 minutes. Let cool a little, then serve hot or at room temperature, on toothpicks or with napkins.