• 8 large wild field mushrooms, or large cultivated ones
• 3 cloves garlic, finely chopped
• 3 tablespoons parsley, finely chopped
• 1 teaspoon fresh red chilli, finely chopped (less chilli can be used)
• salt and freshly ground black pepper
• 6 tablespoons fresh breadcrumbs
• 60 ml/2 fl oz extra-virgin olive oil

Remove the stalks from the mushrooms and wipe the mushrooms with a damp cloth. Mix the garlic, parsley, chilli, salt and pepper into the breadcrumbs. Use the mixture to fill the mushroom cups, dividing it evenly. Dribble the extra-virgin olive oil over the mushrooms, then grill for 10 minutes. Serve hot.