Yield: 1 servings
|2 \N||Cloves; crushed|
|12 tablespoons||Olive oil|
|6 tablespoons||Fresh white breadcrumbs|
|2 tablespoons||Chopped flat-leaf parsley|
|6 larges||Open field mushrooms|
|\N \N||Sea salt|
|\N \N||Freshly ground black pepper|
For best results, use large open cup field mushrooms (agaricus campestris).
First crush the garlic into the oil and then mix in the breadcrumbs and parsley. Spoon about 1 tablespoon of the garlic stuffing into each open mushroom cup and season generously with salt and pepper.
Place the mushrooms in a grill pan and cook under a preheated hot grill. As the mushrooms are grilled they will shrink slightly and some of the oil will leak out. Use this oil to baste the outside of each mushroom, creating a succulent result. About 5-10 minutes under the grill will suffice, depending on the temperature. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.