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Baked Mushrooms


600 g of porcini mushrooms 

150 g of bread crumbs 

1 garlic clove 

1 tablespoon of parsley 

Pinch of oregano 

175 ml extra virgin olive oil 


Clean the mushrooms. Remove the stems from each mushroom and set aside. Oil a baking dish and place the caps turned upwards. Season with salt. In a bowl, combine the chopped garlic clove with parsley. Add a pinch of oregano, bread crumbs and a little olive oil. Spoon stuffing into the mushrooms’ caps. Bake in a preheated oven at 170° C (335° F), 20 minutes approximately. 

Reprinted with permission from Regione Basilicata, Dipartimento Agricoltura e Sviluppo Rurale.