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  • 20 large button mushrooms (400g)
  • 1¾ cup (120g) stale breadcrumbs
  • 120g soft goats cheese
  • ¼ cup (60ml) olive oil
  • 4 drained anchovy fillets, chopped finely
  • 1/3 cup finely chopped fresh chives
  • 1 cup (250ml) chicken stock

Anchovy and goats cheese baked mushrooms

  • Serving size: Serves 10 or more
  • Cooking time: Less than 60 minutes

Preheat oven to 200°C/180°C fan-forced.

Remove and discard stems from mushrooms; place mushroom caps, in single layer, in medium baking dish.

Combine breadcrumbs, cheese, oil, anchovy and chives in medium bowl. Stuff mushrooms with mixture.

Add stock to baking dish; bake, uncovered, about 15 minutes or until mushrooms are browned lightly.

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