MUSHROOMS STUFFED WITH FRESH CHEESE AND ANCHOVIES

Wash and drain the mushrooms. Remove the stems that will be used for the stuffing.

Put AOVE in the pan and add the onion cut in brunoise and poach, then add the mushroom stems also cut in very small pieces. Once cooked, add a spoonful of chopped fresh parsley, stir and add the dried oregano. Chop the tomato, the fresh cheese (personally I like fresh goat cheese or mixed cheese) and the drained anchovies and mix them off the heat and we have the stuffing ready. On the other hand, put another frying pan on the fire to cook the mushroom bodies with a little bit of EVOO.

Put the mushrooms in a tray and put a little bit of breadcrumbs in the hole (it is to absorb the excess water that the mushrooms release) and then fill with our farce. Add some breadcrumbs and the grated goat cheese and gratin. I have not added any salt because the anchovies and the cheeses already fulfill their function. Bon appetit !!!! I hope you like it 👌