Chop the mushroom stalks finely. Heat a little oil in a frying pan over a medium heat, add the onion, and sweat until tender. Add the garlic, parsley and breadcrumbs, then allow to cool. Mix in a little oil and salt and pepper; the mixture should just about hold together when compressed.
Spoon this mixture into the ‘bowl’ of the mushrooms and arrange them in a baking dish, stuffing uppermost, in a single layer. Drizzle very lightly with oil and scatter a few drops of water on the baking tray.
© 1996 Alastair Little. All rights reserved.