|14-16||cremini or baby bella mushrooms|
|8 Tbsp||butter, softened|
|1 Tbsp||Pastene Roasted Red Pepper, chopped|
|2 tsp||Pastene Minced Garlic|
|2||Pastene Anchovy Fillets, minced|
|½ tsp||sea salt, plus more for mushrooms|
|1 tsp||lemon juice|
|1 Tbsp||fresh parsley, chopped|
|1 Tbsp||Pastene Extra Virgin Olive Oil|
|freshly ground pepper to taste|
|crusty bread, for serving|
- Preheat the oven to 400° F.
- Remove the stems from the mushrooms to create a cup for the butter mixture, Sprinkle the caps with salt and place stemmed-side up in a small baking dish so caps are touching.
- In a stand mixer fitted with the paddle attachment, mix the butter, pepper, garlic, anchovies, salt, lemon, and parsley until incorporated.
- Stuff each cap with the butter mixture. Drizzle the olive oil over the mushrooms and bake until the mushrooms are tender and the butter has melted, about 20 minutes. Season with pepper and serve with crusty bread.