| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
servings |
INGREDIENTS
| 6 |
sm |
White mushrooms; the stems removed |
|
|
; and minced and the |
|
|
; caps left whole |
| 2 |
tb |
Fresh white bread crumbs |
| 2 |
ts |
Freshly grated Parmesan |
| 2 |
ts |
Olive oil |
| 1 |
ts |
Minced fresh parsley leaves |
| 1 |
ts |
Red-wine vinegar; or to taste |
| 1 |
|
Anchovy fillet; mashed to a paste |
| 1 |
sm |
Flat-leafed parsley leaves for garnish |
INSTRUCTIONS
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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