Anchovy Stuffed Mushrooms Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Steps:

• Preheat oven to 400 degrees.
• Oil a large baking sheet.
• Soak bread in milk in a small bowl.
• Remove mushroom stems and chop finely.
• Put stems into a bowl with the bacon, anchovies, garlic, egg, salt and pepper.
• Squeeze soaked bread to remove excess milk; add to bacon mixture and mix well.
• Divide bread mixture among mushrooms, piling mixture into small mounds.
• Sprinkle with breadcrumbs.
• Bake 20-30 minutes, until top of stuffing is crisp.

Steps:

• In a small bowl stir together the minced mushroom stems, the bread crumbs, the Parmesan, the oil, the parsley, the vinegar, the anchovy paste, and salt and pepper to taste until the stuffing is combined well. Arrange the mushroom caps, stemmed sides up, on a baking sheet, with a teaspoon fill the cavities with the stuffing, mounding it slightly, and bake the mushrooms in the middle of a preheated 350°F. oven for 15 minutes. Garnish each mushroom with a parsley leaf.

Steps:

• If bulk spinach is used, tear off and discard any tough stems and blemished leaves. If necessary, rinse and drain the spinach. There should be about 18 to 20 cups, loosely packed.
• Thinly slice the mushrooms. There should be about 3 cups.
• Finely chop the anchovies. There should be about 3 tablespoons.
• Heat the butter in a large, deep skillet and add the shallots. Cook about 30 seconds, stirring, and add the mushrooms. Cook until wilted. Add the anchovies, and stir to blend. Add the spinach, salt and pepper, and cook, stirring and turning the spinach leaves until they are wilted, about 1 or 2 minutes.