1. Preheat the oven to 200 °C; clean the large mushrooms with a damp cloth, carefully twist out the stalks and chop them very finely.
2. In a frying pan, fry the chopped stalks with the finely chopped garlic in 1 tablespoon of olive oil for 4-5 minutes until their liquid has evaporated.
3. In a bowl, mix the fried stalks, breadcrumbs, parmesan, finely chopped ham and parsley, a pinch of salt and pepper and 2 tablespoons of olive oil to make a moist, crumbly filling.
4. Brush the mushroom caps thinly with oil inside and out, arrange them hollow side up on a baking tray lined with paper and fill generously with the stuffing, pressing it down slightly.
5. Drizzle with the remaining oil and bake for 15-20 minutes until the mushrooms are tender and the tops are golden and crisp.
6. Serve hot or warm as a starter.
Tip: For a vegetarian version, leave out the ham and add a little finely chopped sun-dried tomato or extra parmesan to the filling.
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