Italian stuffed mushrooms

Italian stuffed mushrooms. Photograph: Emma Jervis

Italian stuffed mushrooms. Photograph: Emma Jervis

Sat, Jun 30, 2018, 06:00

  • Serves: 4


  • 2 medium onions, chopped
  • 2 garlic cloves, chopped
  • 9 portobello mushrooms
  • Olive oil
  • Salt and pepper
  • 8 anchovy fillets, chopped
  • 2tbsp parsley, chopped
  • Salt and pepper
  • 4tbsp breadcrumbs, with more to sprinkle
  • 2 eggs


1 Heat the oven to 200 Celsius.

2 Heat some oil in a pan, then add the onions and garlic, along with salt and pepper, and soften for a few minutes.

3 In the meantime, remove the stalks from all the mushrooms and chop them up along with one of the mushrooms and add to the onion mixture. Turn up the heat, add more ground pepper and cook for five minutes.

4 Stir in the anchovies and parsley and cook for another minute, mixing well.

5 Remove from the heat, then add the breadcrumbs, followed by the eggs, and mix well to bind.

6 Stuff the mushrooms and put in an oiled shallow baking dish, sprinkle with more breadcrumbs and drizzle with olive oil.

7 Bake for 10 to 15 minutes or until cooked through.