Recipes

Stuffed Raw Mushroom Caps

Recipe supplied by BigBarn

6 anchovies, drained and mashed
13oz package cream cheese 375g
1cup finely diced prosciutto
2tbsp minced parsley
30 2.5cm/1in mushroom caps
capers

Mix the anchovies and cream cheese. Blend in the prosciutto and parsley. Wash the mushroom caps very briefly under running cold water. Pat them dry immediately with a towel.

Stuff the caps with the cheese mixture. Garnish each cap with a few capers and serve.