Italian Stuffed Mushrooms
Stuffed mushrooms - the Italian version
2 tablespoons olive oil
24 large (about 2-inch-diameter) mushrooms, 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 (packed) chopped fresh basil
1 large egg
Additional olive oil
YIELD: 24 stuffed mushrooms
COURSE: Appetizers Tapas Meze
- Preheat oven to 350°F. Brush 15x10x2-inch glass baking dish with oil. Heat 2 tablespoons oil in a 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 a 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.