Baked Stuffed Mushrooms

• Separate large mushroom caps from stems, clean well with a damp cloth and dry with a dry cloth. Trim the stems, cut them into pieces and then chop them with the garlic and a pinch of salt.
• In a bowl, blend mushrooms, eggs, fresh bread without crusts, soften in warm milk then squeeze dry, Parmesan cheese, oregano, marjoram, 15ml olive oil and a little freshly ground pepper.
• Blend, add salt to taste, then stuff the hollow in the mushroom caps with filling. Level off the surface well with the dampened blade of a knife.
• Grease an oven dish slightly with the remaining olive oil and place the mushroom caps in it; trickle olive oil over the surface and bake in the oven for about 40 minutes over moderate heat.
• Can also be made with other types of mushrooms, including champignon.

Wine pairing: Prosecco Spumante DOCG Conegliano and Valdobbiadene