Try this Anchovy-Stuffed Mushrooms recipe, or contribute your own.
Suggest a better descriptionIn 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 350F. oven for 15 minutes. Garnish each mushroom with a parsley leaf. Serves 2 as an hors doeuvre. Gourmet February 1993
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 1 servings | ||
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Calories: 93 | ||
Calories from Fat: 70 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 14.5mg | 4 % | |
Sodium 140.5mg | 5 % | |
Potassium 13.4mg | 0 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.5g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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