6 large mushrooms, suitable for stuffing
Five spice powder
150g minced meat
1 garlic clove, crushed
Celery
1 onion, finely chopped
15ml Grappolini Paneolio Extra Virgin Olive Oil
1 egg, beaten

In a frying pan fry the onion, garlic and celery in some extra virgin olive oil until slightly browned.

Stir in the mincemeat and Five Spice and cook until done. Remove from the heat and allow to cool.

When cool stir in the lightly beaten egg until well combined. Meanwhile wash and clean the mushrooms.

Remove the stems. Top the mushroom caps with the stuffing and bake in a preheated oven for 3 to 4 minutes until done.