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Ingredients
- 4 large mushroom caps, such as porcini or portobello
- 2 cloves of garlic, chopped
- 3 T. chopped fresh parsley
- salt and freshly ground black pepper
- extra-virgin olive oil, for sprinkling
Preparation
Step 1
Preheat oven to 375. Carefully wiope the mushrooms clean with a damp cloth or paper towel. Cut off the stems. (Save them for soup if they are not too woody.) Oil a baking dish large enough to hold the mushrooms in one layer.
Place the mushroom caps in the dish, smooth side down. Mix together the chopped garlic and parsley and sprinkle on the caps.
Season the mushrooms with salt and pepper. Sprinkle the parsley stuffing with oil. Bake for 20-25 minutes. Serve at once.