Can be prepared in 45 minutes or less.

Ingredients

　　6 small white mushrooms, the stems removed and minced and the caps left whole

　　2 tablespoons fresh white bread crumbs

　　2 teaspoons freshly grated Parmesan

　　2 teaspoons olive oil

　　1 teaspoon minced fresh parsley leaves

　　1 teaspoon red-wine vinegar, or to taste

　　1 anchovy fillet, mashed to a paste

　　small flat-leafed parsley leaves for garnish

　　In a small bowl stir together the minced mushroom stems, the bread crumbs, the Parmesan, the oil, the parsley, the vinegar, the anchovy paste, and salt and pepper to taste until the stuffing is combined well. Arrange the mushroom caps, stemmed sides up, on a baking sheet, with a teaspoon fill the cavities with the stuffing, mounding it slightly, and bake the mushrooms in the middle of a preheated 350°F. oven for 15 minutes. Garnish each mushroom with a parsley leaf.