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Trapani-style Stuffed Mushrooms

Recipe Introduction


From Christine Filutze.
Serves 6.





List of Ingredients



• 18 medium size porcini(boletus) mushrooms, or shittake mushrooms
  
• 1 onion, finely chopped
  
• 3 garlic gloves, finely chopped
  
• 6 anchovy fillets in oil, chopped (optional)
  
• 1/2 cup olive oil
  
• salt and pepper
  
• 1 egg, beaten
  
• 1/2 cup fresh breadcrumbs (crusts trimmed), soaked in milk and squeezed dry
  
• 1/2 cup grated Parmesan cheese
  
• 1/4 cup chopped parsley
  
• 1/3 cup fine dry breadcrumbs
  
• 1 lemon (if desired)
  






Instructions



1. Wipe the mushrooms clean with a cloth but do not wash them. Cut off and chop the stalks.
   
   
2. Combine the onion, garlic, anchovies, and mushroom stalks in a skillet. Add half the oil and cook over medium-high heat, stirring, for 10 minutes. Remove from heat and season with salt and pepper.
   
   
3. Let the mixture cool, then add the egg, bread, Parmesan cheese, and parsley. Stir with a woodenspoon until well blended.
   
   
4. Fill the mushroom caps with this mixture and sprinkle with the breadcrumbs.
   
   
5. Preheat oven to 350 degrees. Brush a little oil on the bottom of a baking dish and arrange the filled mushrooms in the baking dish. Sprinkle with the remaining oil and bake until crumbs are golden, about 20 minutes. If desired, squeeze a few drops of lemon juice over each and serve.