I LOVE Stuffed mushrooms. They are great and can be filled with so many different things. These are one of a few variations of these beefy like vegetables that I will post and all can be baked at the same time and put out for guests for Thanksgiving and Christmas. If you have left overs, feel free to use that as well. These do make a lot of mushrooms if several kinds are made but leftovers can be stored in the fridge as a snack for the next day, or you can scale back the recipe.
Bake 16 white mushrooms in a 375° oven for 10 minutes; drain. In a blender, puree 1/3 cup olive oil, 1/4 cup grated parmesan cheese, 1 clove garlic, 3 jarred anchovy fillets, 2 tablespoons lemon juice, 2 tablespoons mayonnaise and 1 teaspoon Worcestershire sauce. In a medium bowl, toss with 1 1/2 cups shredded romaine lettuce. Fill the mushrooms.