INGREDIENTS
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8 large, open-capped mushrooms (champignons)
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1 1/4 cups dry bread crumbs
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1/2 cup chopped olives
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5 anchovies
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2 tablespoons capers
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2 tablespoons chopped parsley
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1 tablespoon chopped basil
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1/3 cup finely chopped walnuts
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1/3 cup olive oil
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salt and pepper