"Life's too short to stuff a mushroom"

or 'How to make Stuffed Black Mushrooms in 20 minutes'

Remove the stalks from 6 large black mushrooms and chop.
Sautee a chopped onion, a crushed garlic clove, and the chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
Mix a half cup of breadcrumbs, parsley, herbs and a half cup of pecorino cheese together.
Add a half cup of white wine and 4T of melted butter to a saucepan, then add the dry ingredients.
Season to taste with salt and pepper.
Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
Bake at 180C for 20 mins, until the stuffing starts to turn golden.
Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.