Cappelle di Funghi alla Griglia

• 1 large porcino mushroom per person
• garlic, cut into thin strips
• olive oil for brushing
• salt
• chopped fl

Remove the stalks from the mushrooms and discard. Make small incisions in the mushroom caps and insert the strips of garlic. Drizzle with olive oil and place under a hot grill for about 10 minutes, until tender. Sprinkle with salt and chopped parsley, then serve.