How to make
Remove the stems of the large mushrooms and cut the stems finely along with the little ones. Heat half the butter and braise the garlic, chopped mushrooms and chopped almonds.
Add the mince and braise on medium heat. Put 1 1/2 cups breadcrumbs and stir well.
Arrange 8 of the large mushroom caps in a buttered tray and fill them with the prepared mixture. Put the other 8 large mushrooms on top.
Sprinkle the vegetables with the mozzarella, grated parmesan and the remaining breadcrumbs. Add the remaining diced butter and bake in a preheated 360°F (180 °C) for 30 min.
