1. Choose big mushrooms with big pilei.
2. I used a garlic crusher to crush the ham. It doesn't take too much time and it's the same result.
3. Consider one potato and one egg for each 6 pilei.
1.
Remove the stems, chop them and simmer with butter in a covered frying pan. Add salt and parsley leaves.
2.
Wash and peel the pilei.
3.
Mince the ham, boil and mash the potatoes and mix them with egg and 1 sp of sour cream. Add to these the fried stems.
4.
Fill the pileus of the mushrooms with the mash potato and ham mixture in a conical shape.
5.
Put the filled pilei in a buttered heat resistant dish. Put some soft parts of bread under the pilei and cook together. Add sour cream on top.
6.
Cook for 40 minutes in a preheated oven (200°) pouring sour cream on top from time to time.
