Stuffed Mushrooms

Rinse the mushrooms and pat them dry with paper towels. Remove the stems and mince them as finely as you can.

Chop the onion. Heat some vegetable oil in a skillet and sauté the minced mushroom stems for 5-7 minutes until the liquid evaporates. Transfer to a bowl.

In the same skillet with oil, cook the onion until soft, then add the ground meat and cook through. Season with salt and pepper. Stir in the sautéed mushroom stems.

Arrange the mushroom caps on a baking sheet and sprinkle lightly with salt.

Grate the cheese on a fine grater, finely chop the parsley, and mix them together.

Spoon the meat filling into the mushroom caps. Top with the cheese and parsley mixture.