Anchovy-Stuffed Mushrooms

• 6 small white mushrooms, the stems removed and minced and the caps left whole
• 2 tablespoons fresh white bread crumbs
• 2 teaspoons freshly grated Parmesan
• 2 teaspoons olive oil
• 1 teaspoon minced fresh parsley leaves
• 1 teaspoon red-wine vinegar, or to taste
• 1 anchovy fillet, mashed to a paste
• small flat-leafed parsley leaves for garnish

1. In 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.
2. 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.
3. oven for 15 minutes.
4. Garnish each mushroom with a parsley leaf.

white mushrooms, fresh white bread crumbs, olive oil, parsley, redwine vinegar, anchovy fillet, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/anchovy-stuffed-mushrooms-11478 (may not work)