INGREDIENTS
250 g of oyster mushrooms
5 tablespoons of extra-virgin olive oil
100 g of breadcrumbs
1 clove of garlic, finely minced
50 g of grated Parmigiano Reggiano cheese
1 teaspoon of parsley, finely chopped
Black pepper, freshly grated to taste
Salt
250 g of oyster mushrooms
5 tablespoons of extra-virgin olive oil
100 g of breadcrumbs
1 clove of garlic, finely minced
50 g of grated Parmigiano Reggiano cheese
1 teaspoon of parsley, finely chopped
Black pepper, freshly grated to taste
Salt
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