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Source: Houston Junior League Cookbook

Stuffed Mushrooms
This recipe can be used as either a garnish for meat or as an hor d'oeuvre.
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Serves: 12 stuffed mushrooms
Prep Time: 5 minutes
Cook Time: 30 minutes
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12 large fresh mushrooms
2 tablespoons olive oil
1 small onion, chopped
1/2 clove garlic, crushed
4 anchovy fillets, chopped
1 tablespoon chopped parsley
1/4 teaspoon salt
1/2 teaspoon pepper
1 slice bread, soaked in water and squeezed dry
1 egg
2 tablespoons bread crumbs
1 tablespoon olive oil




Rinse and stem mushrooms. Chop stems and cook in olive oil with onion and garlic for 5 minutes. Add anchovies, parsley, salt and pepper. Cook 5 minutes longer over high heat. Remove from heat. Add bread and egg; mix until smooth. Fill each mushroom cap with stuffing, piling high. Place in greased baking dish. Sprinkle with bread crumbs, then with oil. Bake in 400 degree oven for 20 minutes. This hot hors d'oeuvre doubles as a garnish for meat.




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