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Ingredients
- 6 sm white mushrooms the stems removed and chopped and the caps left whole
- 2 Tbsp. fresh white bread crumbs
- 2 tsp freshly grated Parmesan
- 2 tsp extra virgin olive oil
- 1 tsp chopped fresh parsley leaves
- 1 tsp red-wine vinegar or possibly to taste
- 1 x anchovy fillet mashed to a paste
- 1 sm flat-leafed parsley leaves for garnish
Directions
- In a small bowl stir together the chopped mushroom stems, the bread crumbs,
- the Parmesan, the oil, the parsley, the vinegar, the anchovy paste, and salt and pepper to taste till the stuffing is combined well. Arrange the
- mushroom caps, stemmed sides up, on a baking sheet, with a tsp. fill the cavities with the stuffing, mounding it slightly, and bake the mushrooms in the middle of a preheated 350F. oven for 15 min.
- Garnish each mushroom with a parsley leaf.
- Serves 2 as an hors d'oeuvre.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 93g | |
| Calories 171 | |
| Calories from Fat 102 | 60% |
| Total Fat 11.52g | 14% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 202mg | 8% |
| Potassium 226mg | 6% |
| Total Carbs 11.91g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.86g | 1% |
| Protein 5.85g | 9% |
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