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