To prepare the Parmigiano baskets: spread the cheese over greaseproof paper, place it on the microwave plate and cook for 2 ½ minutes at full power. Immediately upturn it to create an inverted cup and let it cool.
Continue until you have used all the Parmigiano cheese. Clean and wash the mushrooms. Brown the garlic in a pan with extra virgin olive oil. Add the chopped mushrooms, cook for 10 minutes and season with salt. Bring a pan of salted water to the boil and cook the Agnolotti for 5 minutes. Drain, pour the contents into the mushroom pan, mix and distribute among the Parmigiano baskets.
