How to cook
The dry bread is grinded into crumbs, but not too fine. Only the middle is used.
Peel the mushroom caps from the surface layer and clean them with a damp clean cloth.
The stumps along with the garlic are chopped very finely and fried in some olive oil. When they aquire a golden color, add the breadcrumbs, salt and fry them until they aqire a golden brown color, while stirring constantly. If they remain dry in places, sprinkle them with a little more olive oil, so that they can absorb it.
In a lightly greased pan, bake the mushroom caps on both sides. First they are placed on the side with the hole facing down and when they are turned over, a little olive oil and salt are sprinkled in the holes. Place them into a plate carefully with the help of tongs, so that the accumulated sauce doesn't spill.
Each mushroom is filled with fragrant crispy crumbs and if they are well fried, even if soaked in the sauce from the mushrooms, they will still remain crispy.
The finished stuffed mushrooms with breadcrumbs are served warm, sprinkled with fresh chopped parsley.