Italian Stuffed Mushrooms

By á-174942

Ingredients

• 2 tablespoons olive oil
• 24 large mushrooms - (abt 2" dia) stems removed and chopped, caps reserved
• 1/2 cup chopped fresh fennel bulb
• 1/4 cup chopped drained oil-packed sun-dried
• tomatoes
• 3 garlic cloves chopped
• 1/2 cup grated Fontina cheese or crumbled
• Gorgonzola cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil - (packed)
• 1 large egg
• Additional olive oil

Details

Servings 24

Preparation

Step 1

Preheat oven to 350 degrees. Brush 15- by 10- by 2-inch glass baking dish with oil.

Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add chopped mushroom stems, fennel, tomatoes, and garlic. Sauté until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes. Mix in cheeses, then basil. Season filling to taste with salt and pepper. Mix in egg.

Arrange mushroom caps in prepared dish, cavity-side up. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere. Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.

This recipe yields 24 mushrooms.