Stuffed Parasol Mushrooms

Young, globular parasol mushroom caps, ground beef, 1 egg, 1 small onion, 1 clove of garlic, 50 g breadcrumbs, 1 tbsp flour, salt, pepper, thyme, lemon juice, butter

1. Clean the young, globular parasol mushroom caps and remove the woody stems. 2. In a bowl, knead the ground beef with the egg, finely chopped onion, minced garlic, breadcrumbs, flour, salt, pepper, thyme, and lemon juice to form a uniform mixture. 3. Carefully and firmly fill the mushroom caps with the ground meat mixture. 4. Place the filled caps, filling-side up, in an oven-safe dish or casserole. 5. Top each cap with a small pat of butter and bake in a preheated oven at 180°C (350°F) until the ground beef is cooked through and the mushrooms are tender. Serve the stuffed mushrooms hot with mashed or fried potatoes.