Ingredients: 12 mushrooms roughly equal in size, 1 egg, caper or anchovy paste, tomatoes finely chopped, 1 slice of dried bread, 3 ounces breadcrumbs, 1 small head of onion, half clove garlic, parsley chopped, 100 ml olive oil, salt, pepper
Soak the bread in cold water. Remove the stems of the cleaned mushrooms, shred, then steam on hot oil together with the diced onions and crushed garlic. Add the caper, squashed with the fork (or the anchovy paste or tomatoes) and the finelly chopped parsley. Season with salt and pepper, remove from the heat to mix the squeezed bread and eggs. Mix well, then fill into the mushroom hats. Place the stuffed mushrooms in an oiled fire proof bowl and scatter with breadcrumbs. Sprinkle with the remaining olive oil ont he top and bake it in a hot oven for about 20 minutes.