24 med. to lg. mushrooms or 40 tiny ones
1/4 c. olive oil
1 (2 oz.) can flat anchovy fillets (may be omitted)
1 garlic clove, minced
1 tsp. lemon juice
3/4 c. soft fresh bread crumbs
1/4 c. chopped parsley
Freshly ground pepper to taste

Preheat oven to 350 degrees.

Remove the stems from the mushrooms. Chop the stems and saute them in 3 tablespoons of the oil for 2 to 3 minutes.

Chop the anchovies with the garlic. Add the lemon juice, bread crumbs and parsley, then the sauteed mushroom stems; mix. Season with pepper.

Fill the caps with the mixture, drizzle remaining oil over them and bake for 15 minutes or until hot.