BasqueEasy · Hot
Anchovy-Stuffed Mushrooms with Garlic and Parsley
Proud Basque-style stuffed mushrooms where salty Atlantic anchovies melt into a fragrant breadcrumbs filling with garlic and parsley. The caps roast until tender, the tops turn golden, and every bite tastes of the coast.
Prep
15 min
Cook
25 min
Rest
2 min
Total
42 min
Method
Prepare the Mushrooms
1
Heat your oven to 190°C. Clean the mushrooms with a damp cloth and gently twist off the stems. Set the caps hollow-side up on a baking sheet.
Make the Anchovy Filling
3
In a bowl, combine the breadcrumbs, chopped anchovy, minced garlic, chopped parsley, 2 tablespoons of olive oil, a pinch of salt, and a pinch of black pepper. Mix until the breadcrumbs are evenly moistened and the anchovy has distributed throughout.
Stuff and Bake
4
5
Slide into the preheated oven and bake for 22 to 25 minutes, until the mushrooms are tender when pierced with a knife and the breadcrumbs are golden and crisp on top.
Serve
6
Let cool for two minutes, then serve immediately while the tops are still a little crisp. These hold their shape best eaten fresh.
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
639
per serving
High in salt · 5959mgHigh in protein · 75gLow sugar · 5g
Protein
75g
Carbs
26g
Fat
27g
Sat. fat
9g
Fiber
5g
Sugar
5g
Sodium
5959mg
PescatarianDairy FreeEgg Free
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.1
per serving
BCarbon
Olive Oil drives 45% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
6
Salty
1
Sour
1
Bitter
2
Spicy
Textures
CrispyTenderSavoryGolden
Aromas
BrinyHerbyGarlickyEarthy
Kitchen Equipment
Safety & Storage
Cross Contamination
Use separate cutting boards and utensils for raw anchovy fillets and other ingredients. Sanitize surfaces after handling raw fish to prevent cross-contact with ready-to-eat foods.
Cooking Temperature
Bake stuffed mushrooms at 190°C for the full 22-25 minutes until mushroom caps are tender when pierced. Use a food thermometer to confirm internal temperature reaches safe levels.
Storage
Serve immediately after the 2-minute rest period. Refrigerate any leftovers within 2 hours in airtight containers for up to 3 days. Reheat thoroughly before consuming.
Shelf Life
Mushrooms are highly perishable. Discard if left at room temperature for more than 2 hours. Reheated leftovers should be consumed within 24 hours for best quality.
Allergen Warning
Clearly label this dish as containing fish and gluten. For guests with severe fish allergies, note that even the aromatic compounds from baking anchovies may trigger reactions in highly sensitive individuals.
High Risk Population
Immunocompromised individuals, pregnant individuals, young children, and elderly persons should only consume mushrooms that have been cooked to proper internal temperatures. Avoid leftover mushrooms for these populations.
Handling
Gently twist mushroom stems to avoid breaking the caps. Do not overstuff, as this can cause filling to fall out and create烫伤 hazards from dripping.
Pro Tips
Technique
Never skip cleaning mushrooms with a damp cloth — water makes them soggy, and a soggy mushroom insults everyone at the table.
Substitution
If you cannot find fresh anchovy fillets, use the oil-packed ones from a tin and reduce the added olive oil by half to keep the balance.
From the chef
We built our pintxo bar near the Zurriola on a simple principle — respect the product, and the Atlantic will reward you. These mushrooms carry that same truth: salty anchovy melts into garlicky breadcrumbs, filling each cap with coastal depth while they turn golden in the oven. This is the kind of bite you eat standing at the counter in Gros, proud and a little fierce, with the sea wind still on your face.
TagsAnchovyMushroomStuffedBakedGarlicParsleyBreadcrumb CrustGolden Crisp TopEasyQuickBasque StyleAtlanticBriny
AllergensFishWheatGluten
Source: generated · June 10, 2026