2 tablespoons olive oil, plus extra for brushing
2 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
1 onion, thinly sliced
1 tablespoon fresh flat-leaf parsley
1 clove garlic, chopped
2 bread slices, crusts removed, soaked in cold water for 10 minutes
1 egg, lightly beaten
4 tablespoons breadcrumbs
salt and pepper


1.Preheat the oven to 160°C/325°F/Gas Mark 3. Line a roasting tin with baking parchment. Remove the mushroom caps, reserving the stems. Place the caps in the tin and bake for 5 minutes.
2.Remove from the oven and increase the temperature to 180°C/350 F/Gas Mark 4. Transfer the caps to a plate, discard the parchment and brush the tin with oil. Slice the stems. Chop the anchovies.
3.Heat 1 tablespoon of the olive oil in a frying pan. Add the onion, parsley, garlic and anchovies and cook over a low heat, stirring occasionally, for 5 minutes.
4.Add the mushroom stems, cook for 3-4 minutes, then season with salt and pepper.
5.Remove from the heat. Squeeze out the bread and stir it into the pan with the egg and remaining oil.
6.Place the mushroom caps in the tin gill sides uppermost and fill with the mixture. Sprinkle with the breadcrumbs and bake for 20 minutes.

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