1. |
Clean the mushrooms. Remove the stems and set aside. |
2. |
Spread the olive oil in a small glass baking pan. Place the mushroom caps evenly in the pan, rolling them in the olive oil so they are lightly coated, bottom side up. Sprinkle lightly with salt. |
3. |
Chop the stems really fine and place them in a bowl. Chop the onion and garlic, add to stems. |
4. |
Add the egg and spices, mix together. Add enough parmesan cheese so that the mushroom stem mixture isn't too runny. Add more if desired. |
5. |
Fill the caps with the mushroom/cheese mixture and bake on 350 °F (175 °C) for 15-20 minutes. |
6. |
Let cool 10 minutes before serving. |