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Italian Stuffed Mushrooms

4.7(57)

Elisa Mazzaferro-Rosenberg of Fort Collins, Colorado, writes: "I love to entertain, but between coming home late — I just completed my Ph.D. in small animal clinical sciences — and feeding my husband, Adam, and myself plus our little family of five cats and two dogs, I haven't had the time to have friends over much."

by Elisa Mazzaferro-Rosenberg·published 2004-08-20

Open original recipe

Servings

Makes 24

Total time

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Calories / serving

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Ingredients (10)

serves

2 tablespoons olive oilolive-oil
24 large (about 2-inch-diameter) mushrooms, stems removed and chopped, caps reservedmushroom
1/2 cup chopped fresh fennel bulbfennel
1/4 cup chopped drained oil-packed sun-dried tomatoestomato
3 garlic cloves, choppedgarlic
1/2 cup grated Fontina cheese or crumbled Gorgonzola cheesefontina
1/2 cup grated Parmesan cheeseparmesan
1/4 cup (packed) chopped fresh basilbasil
1 large eggegg
Additional olive oiloil

Instructions (1 steps)

01Preheat oven to 350°F. Brush 15x10x2-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.