STUFFED MUSHROOMS This is a classic mushroom dish, strongly flavored with garlic. Use portobello mushrooms or cremini mushrooms, which are sometimes available at farmers' markets. 1 pound portobello or cremini mushrooms Butter, for greasing About 5 tablespoons olive oil 2 garlic cloves, crushed 3 tablespoons finely chopped parsley 3/4-1 cup fresh white bread crumbs Salt and freshly ground black pepper Sprig of flat-leaf parsley, to garnish Preheat the oven to 350°F. Cut off the mushroom stalks and reserve.

Arrange the mushroom caps in a buttered shallow dish, gill side up.

Heat 1 tablespoon of the oil in a frying pan and sauté the garlic briefly. Finely chop the mushroom stalks and mix with the parsley and bread crumbs. Add the garlic and 1 tablespoon of the oil. Season with salt and pepper. Pile a little of the mixture into each mushroom.

Add the remaining oil to the dish and cover the mushrooms with buttered waxed paper. Bake for 15-20 minutes, removing the paper for the last 5 minutes to brown the tops. Garnish with a sprig of flat-leaf parsley.

Serves 4.

[Best-Ever Vegetarian, Linda Fraser]