Ingredients vegetarian 2 servings

Portabello mushrooms are wide and large ideally suited for this dish. However, if Portabello mushrooms are not available in your area, you could do this with large button mushrooms as well. 

• 6 Portabello Mushrooms
• 8-10 Cloves of Garlic
• 1 Cup Parsley
• 1/2 Cup Butter
• 3 Egg Yolks
• Cheese Optional

Directions

1. Rinse, pat dry and remove stems from mushrooms and set aside.
2. Grind Garlic Cloves with Parsley and some butter. Add some salt to this.
3. Separate Yolks from the Eggs. Whip these with the rest of the butter. If you want to add Cheese you can Mix it with this.
4. Keep Mushrooms upside down (stem side up). Now fill in the garlic and parsley paste in each of them
5. Brush these nicely (top and bottom side) with butter and eggs mixture. 
6. Pre-heat oven at 375 F.
7. Bake this  in a oven for around 10 - 15 min. or until hot and bubbly. Serve immediately.

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