You may also like
Categories:
white mushrooms fresh white bread crumbs Parmesan olive oil parsley red wine vinegar flat-leafed parsley
Viewed: 49 - Published at: 8 years agoIngredients
- 6 sm white mushrooms the stems removed and chopped and the caps left whole
- 2 Tbsp. fresh white bread crumbs
- 2 tsp freshly grated Parmesan
- 2 tsp extra virgin olive oil
- 1 tsp chopped fresh parsley leaves
- 1 tsp red-wine vinegar or possibly to taste
- 1 x anchovy fillet mashed to a paste
- 1 sm flat-leafed parsley leaves for garnish
Method
- In a small bowl stir together the chopped mushroom stems, the bread crumbs,
- the Parmesan, the oil, the parsley, the vinegar, the anchovy paste, and salt and pepper to taste till the stuffing is combined well.
- Arrange the
- mushroom caps, stemmed sides up, on a baking sheet, with a tsp.
- fill the cavities with the stuffing, mounding it slightly, and bake the mushrooms in the middle of a preheated 350F.
- oven for 15 min.
- Garnish each mushroom with a parsley leaf.
- Serves 2 as an hors d'oeuvre.
