12 lg. mushrooms
2 tbsp. olive oil
1 sm. onion, chopped
1/2 clove garlic
4 anchovy filets, chopped
1 tbsp. chopped parsley
1/4 tsp. salt
1/2 tsp. pepper
1 slice bread, soaked in water and squeezed dry
1 egg
2 tbsp. bread crumbs
1 tbsp. olive oil

Cut off stems from mushrooms and wash very well. Chop the stems and cook in 2 tablespoons oil with onion and garlic five minutes. Add anchovies, parsley, salt and pepper and cook five minutes longer over brisk flame. Remove from stove, add bread and egg and mix together until smooth.

Fill each mushroom cap with stuffing, rounding on top. Sprinkle with bread crumbs, then with 1 tablespoon olive oil and place in greased baking dish in oven at 400 degrees for twenty minutes.