The Best Stuffed Mushrooms

• 10-12 med/lg Bella or Cremini mushrooms(Do not use the regular domestic mushrooms)
• 1 small onion finely chopped
• 3 garlic cloves finely chopped
• 6 anchovies chopped from jar (Cora brand)
• 1/2 cup extra virgin olive oil
• 1 egg beaten
• 1/2 cup fresh bread crumbs mixed with 1 tbs milk
• 1/2 cup fresh grated parmesan cheese
• 1/4 cup fresh chopped parsley
• 1 and 1/2 oz dried porcini mushrooms.

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. Wipe the bella stuffing mushrooms clean but do not wash them. Cut off the stems and chop fine.
3. Combine the onion,garlic,chopped anchovies,mushroom stems and the drained chopped porcini mushrooms in bowl.
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. Remove from heat and season with some pepper.
6. Let the mixture cool slightly then add the egg,fresh breadcrumbs, parmesan cheese,
7. and parsley.
8. Stir until blended.
9. Fill the mushroom caps with this mixture and sprinkle with additional breadcrumbs.
10. Preheat oven to 350 degrees
11. Brush a little oil on the bottom of a baking dish and arrange the mushrooms on top. Sprinkle with the remaining
12. 1/4 cup olive oil and bake until crumbs are golden about 20 minutes.
13. Squeeze with some lemon juice over the top and serve.

bella, onion, garlic, anchovies, extra virgin olive oil, egg, bread crumbs, parmesan cheese, fresh chopped parsley, porcini mushrooms

Taken from www.epicurious.com/recipes/member/views/the-best-stuffed-mushrooms-50115340 (may not work)