Mushrooms in Balsamic Vinegar

Preparation:

Preparation: Start by taking a box (or more) of cream mushrooms, they don't have to be small, but with caps of 5-6 cm in diameter, this is both for practicality and for the visual effect they have to create. Remove the stem (which can be reused for sautéed mushrooms) and wash them thoroughly. Then take some garlic (according to taste, I used half a clove for about ten mushrooms) and some parsley and chop them finely, then mix them with oregano and grated dry bread and add oil in so as to form a dough that is neither liquid nor too hard but frothy. The mushroom caps are filled with this mixture, finally a flake of Parmesan cheese (or pecorino) is placed on top of each mushroom, so that during cooking it melts and covers the mixture so as not to let it come out. You take a saucepan, put olive oil and balsamic vinegar in it (these two ingredients also go according to taste, I used a spoon and a half of oil and a half spoon of vinegar), place the caps of the mushrooms upside down (that is, with the part containing the dough facing upwards) and water is added until it reaches about three quarters of the chapels (it is important not to cover them). Now place the pot with the lid half-closed on the fire and boil over low heat until all the water has evaporated.