Choose big flat mushrooms, cut off the stalk and wipe the top with a damp paper towel.

Mix fresh breadcrumbs, preferably from sourdough bread, with:

fresh herbs (I usually use parsley and basil)

crushed garlic

chopped capers

grated fresh parmesan

salt and pepper

olive oil to moisten

Pack the stuffing mixture into the mushroom and cook in a hot oven for about 15 minutes.

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