12 large cup shaped mushrooms
56 tablespoons olive oil
1 large onion chopped
1 clove garlic crushed
40g breadcrumbs
50g cooked ham or bacon chopped
2 tablespoons chopped parsley
2 tablespoons grated Parmesan cheese
salt and pepper
parsley sprigs to garnish

Method:

Remove the stalks from the mushrooms and chop them finely.

Heat 3 tablespoons of the oil in a pan add the onion garlic and chopped mushroom stalks and fry gently for 5 minutes.

Add the breadcrumbs and fry until crisp then stir in the ham or bacon parsley cheese and salt and pepper to taste.

Arrange the mushroom caps hollow side up in a well oiled shallow ovenproof dish.

Fill with the stuffing and sprinkle with a little oil.

Cover loosely with foil.

Cook in a preheated moderately hot oven 190¡C (375¡F) Gas Mark 5 for 25 minutes.

Serve hot garnished with parsley as a starter or with roast turkey.

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