| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
Ingredients
- 12 cremini mushrooms
- 1 stick unsalted butter, at room temperature
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 cloves garlic, minced
- 1 teaspoon anchovy paste
- 1 tablespoon extra-virgin olive oil
- Finely grated fresh lemon zest, for sprinkling
- Freshly ground pepper
- Crusty bread, for serving
Instructions
- 1. Preheat the oven to 400 degrees F. Remove the stems from the cremini and save for another use. Sprinkle the caps inside and out with salt and place stemmed-side up in a small baking dish; caps should be touching.
- 2. Use a fork to mash the butter with the parsley, garlic, and anchovy paste until smooth. Stuff each cap with some of the butter. Drizzle the olive oil over the mushrooms and bake until the mushrooms are tender and the butter has melted, about 20 minutes. Sprinkle with lemon zest and pepper over the top. Serve with crusty bread.
Reviews
These were good…I served them with grilled steaks and other sides. I did cut back on the butter and next time I will add a few blue cheese crumbles to each mushroom cap!