Stuffed mushrooms

Clean the mushrooms by separating the caps from the stalks and removing any dirt (this recipe uses only the caps). Prepare the filling by blending together minced sausage, a clove of garlic, a bunch of parsley, some provola cheese, a dash of oil and a pinch of salt. Place the mushroom caps on the baking tray, taking care to drizzle them with a little oil and sprinkle with parsley first. Fill the mushrooms with the mixture and bake at 200°C until cooked through. Enjoy them whilst they’re hot.