Recipe - Anchovy-Stuffed Mushrooms

6 small White mushrooms; the stems
removed
; and minced and the
; caps left whole
2 tablespoon Fresh white bread crumbs
2 teaspoon Freshly grated Parmesan
2 teaspoon Olive oil
1 teaspoon Minced fresh parsley leaves
1 teaspoon Redwine vinegar; or to
taste
1 Anchovy fillet; mashed to a
paste
1 small Flatleafed parsley leaves
for garnish

In a small bowl stir together the minced mushroom stems, the bread
crumbs, the Parmesan, the oil, the parsley, the vinegar, the anchovy
paste, and salt and pepper to taste until the stuffing is combined
well. Arrange the mushroom caps, stemmed sides up, on a baking sheet,
with a teaspoon fill the cavities with the stuffing, mounding it
slightly, and bake the mushrooms in the middle of a preheated 350F.
oven for 15 minutes. Garnish each mushroom with a parsley leaf.

Serves 2 as an hors d'oeuvre.

Gourmet February 1993

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