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Roman Stuffed Mushrooms Recipe

Ingredients
  • 12 mushrooms (large)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1 onion, minced (small)
  • 1 egg, slightly beaten
  • 4 flat anchovy fillets, minced
  • 2 cloves garlic, minced
  • 1 slice bread, soaked inch water and squeezed dry
  • 3 tablespoons olive oil
  • 2 tablespoons minced parsley
  • 3/4 cup dried bread crumbs
Directions
Wash mushrooms and pull apart stems; chop stems fine. Sauté stems, onion and garlic in 2 T. olive oil until lightly browned. Add parsley and anchovies; sauté 3 minutes longer. Remove from heat and stir in remaining ingredients, (except bread crumbs). Put mushroom caps in greased shallow baling dish and fill with mixture, rounding up top. Sprinkle lightly with dry crumbs and drizzle 1 T. olive oil over tops. Bake in 400° oven for 20 minutes.

Serves 4-6

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