- 6 Garlic cloves
- 30 grams Fresh parsley
- 1 Baguette
- A pinch of both Salt & pepper
- A couple of tablespoons of Extra virgin olive oil
- The insides and stems from the mushrooms
- 800 grams Mushrooms
- Extra virgin olive oil
- Optional: vegan parmesan
Preheat your oven to 200°C/400°F and line a baking sheet with aluminium foil. Brush this with olive oil.
Preparing the mushrooms and filling part 1
Carefully snap the stems off the mushrooms and scrape out the insides with a teaspoon until all the brown is gone and you're left with a hollow mushroom. Repeat this with all the mushrooms.
Preparing the mushrooms and filling part 2
Tear apart the baguette and put this in the food processor as well as the olive oil. Blitz this all again until the bread is crumbled. Check for seasoning and consistency. If you were to make balls out of the filling they should not fall apart, then you'll have the right consistency. If this isn't the case and it's too crumbly you can add more oil.
Stuffing the mushrooms
Put the mushrooms upside down on the baking sheet lined with foil. Spray them with olive oil and then turn them around again. Put about 2 spoonfuls of the filling in each mushroom, depending on the size of the mushrooms. Then bake them in the oven for 15-20 minutes or until golden brown on top.