Prep. time: 15 minutes
Cooking time: 11 minutes

I like to use aromatic herbs because they contain few or no calories, they have undeniable medicinal properties and they enhance the flavor of a dish. Generally used as a seasoning, their nutritional contribution is minimal, but if we get used to eating them regularly, they contribute to our body's well-being.

* I have indicated 100 ml olive oil to make the flavored herb oil, but you need only a few drops to enhance the flavor of each mushroom.

1. Clean the ceps; hollow out the stems, reserving the flesh; chop it finely. 
2. In a small bowl, combine the chopped cep, garlic and shallot. 
3. In a skillet, sauté the stuffing (2) in hot oil; cook briskly for about 1 minute. Season with salt and pepper and sprinkle with parsley.
4. Stuff each mushroom stem. 
5. Place the ceps in a small lightly oiled baking dish; season with salt and pepper; brush with a little olive oil. Bake in a preheated 180° C (350° F) oven for 10 minutes. 
6. Meanwhile, liquefy the herbs in a blender with the olive oil to produce an aromatic, flavorful oil.
7. When the ceps are cooked, serve them on hot plates and sprinkle them with a few drops of the flavored oil.