Stuffed Mushrooms

Method

1. Preheat the oven to 200°C (390°F) and lightly grease a baking dish large enough to hold all the bowl mushrooms upright.
2. Carefully remove the stems from the 150 g bowl mushrooms, hollow out the caps slightly with a spoon, and set the caps aside while finely chopping the stems to use in the filling.
3. In a skillet over medium heat, cook the 150 g ground meat together with the chopped mushroom stems, breaking the meat apart and stirring for about 6 minutes until fully browned and any liquid has evaporated.
4. Remove the skillet from heat and mix in the chopped parsley until the filling is evenly combined and fragrant.
5. Spoon the meat filling generously into each mushroom cap, pressing it in firmly, then arrange the stuffed caps in the prepared baking dish.
6. Top each stuffed mushroom evenly with the 60 g mozzarella, distributing it across all caps.
7. Bake in the preheated oven for 14 minutes until the mozzarella is melted and golden and the mushroom caps are tender when pierced with a fork.