I give the quantities for 6 mushrooms, but as they aren’t really a dish to serve on their own, it is best to put them with other stuffed vegetables or as a garnish for a roast or with drinks.
6 large cultivated mushrooms – about 250 g (8¾ oz) in all
40g (1½oz) salt belly of pork without skin or bone
1clove of garlic, chopped
1tablespoon chopped onion
1tablespoon chopped parsley
Trim the mushroom stalks and then remove them. Wash and drain stalks and caps and chop the stalk coarsely. Preheat the oven to 200°C/400°F/Mark 6.
Cut the belly of pork into strips the size of matchsticks and sauté them briskly for 3–4 minutes in a medium-sized frying-pan, without letting them get dry. Drain in a sieve and keep on one side.
Cut the crusts off the bread and cut it into tiny dice. Heat 1tablespoon of oil in the frying-pan and fry the croûtons, stirring them round until they are golden. Drain them in a sieve and keep on one side with the strips of pork belly.
Cook the chopped onion in atablespoon of olive oil in a small saucepan until golden, then add the chopped mushroom stalks and the garlic. Cook, stirring with a wooden spoon, until the juices which run out of the mushroom stalks have completely evaporated. Remove the pan from the heat and add the strips of pork, croûtons and parsley. Season with salt and pepper and mix well.
Season the insides of the mushroom caps with salt and pepper and fill them with the stuffing.
Arrange the stuffed mushrooms on an oiled baking-sheet, sprinkle with the remaining olive oil and bake for 25 minutes. If they seem to be getting too brown, add 1 tablespoon of water to the baking tray.