Oven-baked champignons with garlic butter and anchovies

Ingredients:

• 12 brown button mushrooms, stems removed
• 110 g unsalted butter at room temperature
• 2 tbsp chopped fresh parsley
• 2 cloves garlic, finely grated
• 1 teaspoon anchovy paste
• 1 tbsp extra-virgin olive oil
• Finely grated zest of 1 lemon, for sprinkling
• Bread with crust for serving

Preparation:

1. Preheat oven to 200°C. Sprinkle the mushrooms with a pinch of salt and place them, hole-side up, in a small baking dish, caps touching.
2. Place the butter, parsley, anchovy paste, and garlic in a small bowl and mash with a fork until smooth. Spread the butter evenly over the mushroom caps. Drizzle with olive oil. Bake until the mushrooms are soft and the butter has melted, about 20 minutes. Season with a few pinches of black pepper and lemon zest, and serve warm with bread.