Pizza Mushrooms

Ingredients:
* 2 Tbsp. olive oil
* 4 cloves garlic, sliced
* 2 tsp. fresh coriander, chopped
* 2 tsp. fresh basil, snipped
* 24 fresh green peppercorns, in brine
* 10 ripe plum tomatoes, seeded and diced
* 1 can anchovy filets, drained, chopped
* 20 Crimini or stuffing mushrooms
* 11⁄2 cup shredded edam cheese
* 1 small jar capers
* 2 cups fresh bread crumbs
* Sliced fontina cheese

Preparation:
Heat oil. Add garlic, basil and coriander.
Add peppercorns, sauté 1-2 min.
Add diced tomatoes, simmer 3 min.
Add 1⁄4 of the anchovies.
Trim off stems of mushrooms to the gills.
Add edam cheese and breadcrumbs to the tomato mixture.
Fill mushrooms, place on lightly oiled tray.
Bake in hot oven, 450°F for 10 min.
Remove tray, place slice of fontina cheese on top of each mushroom.
Place back in oven until bubbly and golden brown. Garnish with capers and serve.

Recipe from the 2002 Kennett Square Mushroom Festival Cooking Demonstration
Chef Mike Gingrich
York County School of Technology
717-741-0820