Recipe:

For 15 servings:

• 15 mushrooms
• 1 tablespoon of vegetable oil
• 2 tablespoons of garlic, chopped
• ½ tablespoon of salt
• ½ tablespoon of freshly ground black pepper
• 230 g of cottage cheese, softened
• ¼ cup Italian breadcrumbs
• ½ cup shredded Parmesan cheese, grated
• 2 tablespoons of fresh parsley, chopped
• 1 teaspoon of salt
• 1 teaspoon of black pepper, freshly ground
• fresh parsley, chopped
• to decorate

Preparation:

Preheat oven to 350°F (180°C).
Cut off the stems from each mushroom and finely chop them, setting aside the caps of the mushrooms for later work.
Heat oil in a pan over high heat. Season the chopped stalks with garlic, salt and pepper and let it rest for about 6 to 8 minutes, stirring constantly. Be careful not to burn the garlic. Remove from fire.

In a medium bowl, combine the cooked stems, cream cheese, breadcrumbs, half of the Parmesan, parsley, salt and pepper, and mix until smooth. The mixture should be extremely thick.
Spread the mushroom caps evenly on the baking sheet, turned upside down. Spoon cream cheese mixture generously into each mushroom.

Top each mushroom with a sprinkling of Parmesan cheese. Bake for 20 minutes.
Garnish with a sprinkling of parsley leaves and serve.

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