Stuffed mushroom heads
Instructions
Remove the mushroom chapels from the stems, Peel and clean thoroughly with a damp cloth.
Put them to dry on a tea towel dry.
Then clean the stems, cut them into pieces and pestateli in mortar combine garlic, a pinch of salt (or mince in a blender with a little milk).
Knead then with crumbs.
Mix well the mixture, which should have the consistency of thick cream, and put it in a bowl.
Add the eggs, parmesan, oregano, marjoram, olive oil, and a little freshly ground pepper.
Stir again and again, add salt.
Stuffed with the recess of each compound.
level the surface with the dampened blade of a knife.
Lightly grease the baking dish with oil and lay the mushrooms.
Sprinkle them with a little olive oil and put them in the oven for about 30 minutes.
Serve in the same dish.
