The Best Stuffed Mushrooms

1. 1

   Place the dried porcini mushrooms in a bowl with hot water(and 2tbs white wine for added flavor) and let soak for 1/2 hour to soften. Drain and chop fine. Set aside

2. 2

   Wipe the bella stuffing mushrooms clean but do not wash them. Cut off the stems and chop fine.

3. 3

   Combine the onion,garlic,chopped anchovies,mushroom stems and the drained chopped porcini mushrooms in bowl.

4. 4

   In a skillet over med heat add 1/4 cup olive oil. Add the mushroom mixture. saute over med/high heat for 10 minutes.

5. 5

   Remove from heat and season with some pepper.

6. 6

   Let the mixture cool slightly then add the egg,fresh breadcrumbs, parmesan cheese,

7. 7

   and parsley.

8. 8

   Stir until blended.

9. 9

   Fill the mushroom caps with this mixture and sprinkle with additional breadcrumbs.

10. 10

    Preheat oven to 350 degrees

11. 11

    Brush a little oil on the bottom of a baking dish and arrange the mushrooms on top. Sprinkle with the remaining

12. 12

    1/4 cup olive oil and bake until crumbs are golden about 20 minutes.

13. 13

    Squeeze with some lemon juice over the top and serve.

* Per serving · 4 servings · Values may vary.