Stuffed mushrooms

Shirley Conran, mystifyingly, said that life was too short to stuff a mushroom. It took a couple of moments, and they were delicious.

Cook one chopped onion in olive oil. Blitz 4-5 slices of good bread, then add some thyme, parsley, garlic, a tomato with the seeds removed (use a teaspoon), the stems of the mushrooms you are going to stuff, a tin of anchovies and its oil, and the cooked onions. Brown the mushrooms (I used four field mushrooms) on both sides, put them in a dish, cover with the stuffing, and bake in a hot oven for 20-25 minutes.

There's a bit of this mixture left over, and I am going to use it as a sort of rouille for the fish soup we are having for lunch. (I'm currently simmering a tomato sauce, and, when it's time to eat, I will add some sliced squid, a few prawns, and some scallops.)