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6 to 8
By Craig Claiborne
Preheat oven to moderate (350°F.).
Remove the stems from the mushroom caps. Chop the stems and sauté them in three tablespoons of the oil for two or three minutes.
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.
Fill the caps with the mixture, drizzle remaining oil over them, and bake for fifteen minutes, or until hot.
© 1966 Craig Claiborne estate. All rights reserved.