Preparation:

Wipe the mushrooms clean with a cloth, but DO NOT WASH them. Remove and chop the stems. Heat half the oil in a large skillet; add onion, garlic, anchovies and mushroom stems; cook over medium-high heat for 10 minutes, stirring. Remove from heat and season with salt and pepper. Let the mixture cool, then add the egg, bread, parmesan cheese, and parsley. Stir with a wooden spoon until well blended. Fill the mushroom caps with this mixture and sprinkle with breadcrumbs. Preheat oven to 350 degrees. Brush a little extra virgin olive oil on the bottom of baking pan and arrange mushroom in it. Sprinkle with remaining extra virgin olive oil and bake until crumbs are golden, about 20 minutes. Squeeze a few drops of lemon juice over each and serve.
Per Piece: 91 Calories; 7g Fat (1g Sat, 5g Mono, 1g Poly); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 180mg Sodium.  Food Exchanges: 1/2 Vegetable; 1 1/2 Fat.