Grilled parasol mushroom caps

• 4 parasol mushrooms (not too big)
• 2 garlic cloves
• 2 parsley sprigs

Cut off the mushroom stalks and clean the caps by rubbing them delicately with a soft cloth, then place the caps in a bowl.

Mince the garlic and parsley together, then transfer to a small bowl. Stir in a little oil, season with salt and pepper, then pour over the mushrooms.

Leave them to marinate for an hour, then drain the caps, reserving the marinade, and lay on a hot barbecue