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Roasted Mushrooms with Garlic-Anchovy Butter


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.

Product Used

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