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Appetizers, Salads and Breads:
Stuffed Mushrooms

from the Houston Junior League Cookbook


INGREDIENTS:
12 large fresh mushrooms
2 Tablespoons olive oil
1 small onion, chopped
1/2 clove garlic, crushed
4 anchovy fillets, chopped
1 Tablespoon chopped parsley
1/4 teaspoon salt
1/2 teaspoon pepper
1 slice bread, soaked in water and squeezed dry
1 egg
2 Tablespoons bread crumbs
1 Tablespoon olive oil
TO PREPARE:

Rinse and stem mushrooms.  Chop stems and cook in olive oil with onion and garlic for 5 minutes.  Add anchovies, parsley, salt and pepper.  Cook 5 minutes longer over high heat.  Remove from heat.  Add bread and egg; mix until smooth.  Fill each mushroom cap with stuffing, piling high.  Place in a greased baking dish.  Sprinkle with bread crumbs, then with oil.  Bake in 400 degree oven for 20 minutes.  This hot hors d'oeuvre doubles as a garnish for meat.

YIELD:  12



Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.

Visit The Junior League of Houston web site (http://www.jrleaguehou.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
 

   

 
 

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