Mushroom Appetizer

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 24 medium to large mushroom caps or 40 tiny caps
  • ¼ cup olive oil
  • 1 can (2 ounces) flat anchovy fillets
  • 1 garlic clove, finely minced
  • 1 teaspoon lemon juice
  • ¾ cup soft fresh bread crumbs
  • ¼ cup chopped parsley
  • Freshly ground black pepper


    1. Preheat oven to moderate (350°F.).

    2. Remove the stems from the mushroom caps. Chop the stems and sauté them in three tablespoons of the oil for two or three minutes.

    3. Chop the anchovies with the garlic. Add the lemon juice, bread crumbs and parsley, then the sautéed mushroom stems; mix. Season with pepper to taste.

    4. Fill the caps with the mixture, drizzle remaining oil over them, and bake for fifteen minutes, or until hot.