Serves: 6 people Difficulty ': Easy Preparation time: 50 minutes Ingredients 12 large mushrooms and very possibly all the same a lemon butter salt pepper 1 onion 1 tablespoon of tomato soup 1 / 2 clove garlic 1 handful of chopped parsley breadcrumbs -------------------------- PROCEDURE Clean the mushrooms well, eliminating the earthy part of the stems and removing them from the chapels with a slight twist.
Place in a bowl filled with water and rub with a lemon instead of the chapels cut in half 'that will prevent' that turn black. Lay then the chapels in a well-buttered baking dish, add salt, pepatele, drizzle with 40-50g. melted butter and coat in a hot oven for 5 minutes. Meanwhile, finely chop the stems drained the water and let them cook over high heat with a large knob of butter and onion tritatissima, when the mushrooms have thrown all their water and the cooking will be 'dry, salt, pepper and the tomato sauce diluted with two ladles of broth, garlic, parsley tritatissimo eil; add a few drops of lemon juice and simmer to reduce sauce over medium heat.
Remove from heat, incorporate the butter you make heat melt the ingredients. With this mixture fill the heads of the mushrooms out of the oven. If it were not large enough, add a little bread crumbs. Sprinkle with more bread crumbs, moisten with plenty of melted butter and put in oven to finish cooking.
Take care with salt before placing the stuffing in mushrooms. Cook for about 30 minutes. 
Place in a bowl filled with water and rub with a lemon instead of the chapels cut in half 'that will prevent' that turn black. Lay then the chapels in a well-buttered baking dish, add salt, pepatele, drizzle with 40-50g. melted butter and coat in a hot oven for 5 minutes. Meanwhile, finely chop the stems drained the water and let them cook over high heat with a large knob of butter and onion tritatissima, when the mushrooms have thrown all their water and the cooking will be 'dry, salt, pepper and the tomato sauce diluted with two ladles of broth, garlic, parsley tritatissimo eil; add a few drops of lemon juice and simmer to reduce sauce over medium heat.
Remove from heat, incorporate the butter you make heat melt the ingredients. With this mixture fill the heads of the mushrooms out of the oven. If it were not large enough, add a little bread crumbs. Sprinkle with more bread crumbs, moisten with plenty of melted butter and put in oven to finish cooking.
Take care with salt before placing the stuffing in mushrooms. Cook for about 30 minutes.
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