Stuffed mushrooms with bread filling

Ingredients:

• 450 g of champignons with a diameter of 5 cm (about 14-16 pieces), mashed
• 2 tablespoons extra-virgin olive oil
• 2 cups crumbled leftover turkey stuffing
• 1/4 cup fresh parsley, coarsely chopped
• 2 tablespoons unsalted butter, melted
• 1 large egg, lightly beaten

Preparation:

1. Preheat oven to 220°C.
2. Trim the mushroom stems and set them aside for another use. Using a small spoon, carefully scrape out any remaining stems from the caps. Brush the outside of the mushroom caps with 1 tablespoon of olive oil. Set aside.
3. Place the remaining bread filling in a large bowl, add the parsley, butter, egg, a large pinch of salt, and some freshly ground black pepper. Mix the filling with your hands, squeezing it together.
4. Evenly distribute the filling among the mushroom caps and arrange the stuffed mushrooms on a rimmed baking sheet. Drizzle with the remaining 1 tablespoon of olive oil.
5. Bake until the mushrooms are tender and the filling is golden brown and crispy, about 15 minutes. Let cool for 5 minutes and remove from the pan.