Stuffed Mini Mushrooms

Recipe by ImPat
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200 degree celsius.
  • Line a large baking tray with non-stick baking paper (parchment).
  • Pull the stalks off the mushrooms, then cut a thin layer off the base.
  • Using a food processor process the bread until fine crumbs form.
  • In a small non-stick frying pan (skillet) place the anchovies and garlic, cook stirring over medium-high heat for 2 minutes.
  • Add the breadcrumbs and cook, stirring often, for 4 to 5 minutes, or until lightly toasted.
  • Transfer to a medium bowl and add the basil, parsley, lemon zest and lemon juice, stirring until well combined.
  • Divide filling among the mushroom cups, pressing down slightly.
  • Put on lined baking tray and bake for 12 to 15 minutes or until the mushrooms are tender and the breadcrumbs are golden brown.
  • Serve.
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