1 Preheat the oven to 350F.
2 Remove the stems from the mushrooms. Chop the stems and saute them in 3 tablespoons of the oil for 2 or 3 minutes.
3 Chop the anchovies with the garlic. Add the lemon juice, bread crumbs and parsley, then the sauteed mushroom stems; mix. Season with pepper.
4 Fill the caps with the mixture, drizzle remaining oil over them and bake for 15 minutes, or until hot.
Wine Pairing(s)
Alvear 'de Añada'
Mattie's Perch Cab-Shiraz
Bodegas Ortiz 'Castillo De Feria' Tempranillo
Chateau de Beaucastel Chateauneuf-du-Pape
Kilda Shiraz
Two Hands 'Samantha's Garden' Shiraz
Domaine du Pesquier Gigondas
Two Hands 'Bad Impersonator' Shiraz
Pine & Post Merlot
Pierre Amadieu 'Roulepierre' Cotes du Rhone
Calories From Fat 83 Total Fat 9 Carbohydrates 3 Calories 95
Calcium 8 Sodium 38 Vitamin A 5 Vitamin C 1
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
