From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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