* 2 pulps
* 6 medium mushrooms
* 1 onion
* 3 cloves garlic
* salt and pepper
Finely chop the mushrooms, as well as the onion that we put in 2 tablespoons of olive oil. When it has become glassy, add the mushrooms and simmer until the juice left by them decreases. Match the taste of salt and pepper, add the chopped garlic. Let it cool.
The skin on the thighs comes off easily, remaining stuck only at the bottom. Spread the mushroom filling over the entire surface of the pulp,
then pull back the skin and catch with toothpicks, if necessary.
Put them in a pan, sprinkle with a little olive oil, sprinkle with thyme and put in the oven over medium heat until golden brown.
Serve hot with your favorite garnish.
I prepared (at the same time, in the same tray) spicy potatoes .