From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Rinse and stem mushrooms. Chop stems and cook in olive oil with onion and garlic for 5 minutes. Add anchovies, parsley, salt and pepper. Cook 5 minutes longer over high heat. Remove from heat. Add bread and egg; mix until smooth. Fill each mushroom cap with stuffing, piling high. Place in a greased baking dish. Sprinkle with bread crumbs, then with oil. Bake in 400 degree oven for 20 minutes. This hot hors d'oeuvre doubles as a garnish for meat.
YIELD: 12
- 12 large fresh mushrooms
- 2 Tablespoons olive oil
- 1 small onion, chopped
- 1/2 clove garlic, crushed
- 4 anchovy fillets, chopped
- 1 Tablespoon chopped parsley
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 slice bread, soaked in water and squeezed dry
- 1 egg
- 2 Tablespoons bread crumbs
- 1 Tablespoon olive oil
TO PREPARE:
Rinse and stem mushrooms. Chop stems and cook in olive oil with onion and garlic for 5 minutes. Add anchovies, parsley, salt and pepper. Cook 5 minutes longer over high heat. Remove from heat. Add bread and egg; mix until smooth. Fill each mushroom cap with stuffing, piling high. Place in a greased baking dish. Sprinkle with bread crumbs, then with oil. Bake in 400 degree oven for 20 minutes. This hot hors d'oeuvre doubles as a garnish for meat.
YIELD: 12
