Azra's favorite mushrooms

These are with portobello mushrooms. Although the name sounds Italian, legend has it they are the product of a mistake by a Pennsylvania farmer (Let3: "Daleko je Pennsylvania") who forgot to harvest his crimini mushrooms and let them get really big. You could probably do it with crimini mushrooms as well, but you would have to do some fine-fingered spoon work. The recipe is very easy if you have one of those choppy-dicey food processor things. You could make it without one, but you will spend a long time with a knife. So, here goes:

Portobello mushrooms na bruklajnski nacin

1-2 portobello mushrooms per person, depending how hungry they are
1-2 cups of bread crumbs (grind an old loaf of bread; if you buy breadcrumbs at the store, don't tell me about it)
A handful of parsley
4-5 cloves of garlic (less if you are one of those people)
A spoonful of Vegeta
Olive oil
Parmesan cheese

Remove the stems from the mushrooms and wash them, let them dry. Grate up the bread and put the crumbs in a bowl. Cruelly pulverize together the garlic and parley with the Vegeta and olive oil. Mix that together with the bread crumbs.

Put some oil in a roasting pan and the mushrooms in the pan. Spoon the crumb-garlic-parsley and whatever mixture into the mushrooms. Grate Parmesan cheese over the whole mess and roast for about ten minutes at 400-450 (Farenheit, obviously).

Serve with roasted peppers.

My secret ingredient: duck fat. No, you can't buy it, you have to collect it when you roast a duck. Then put it in the refrigerator and use it wherever a normal person would use butter. My grandmother used to do this (sometimes with onions), and however clogged her arteries may have been, her life was long and happy. Put it in the bottom of the roasting pan before putting the mushrooms in.