Italian Stuffed Mushrooms
Stuffed mushrooms - the Italian version
- Yield:
- 24 stuffed mushrooms
- Category:
- Appetizers
- Cuisine:
- American
![~/images/recipes/italian-stuffed-mushrooms.jpg](/images/recipes/italian-stuffed-mushrooms.jpg)
INGREDIENTS:
- 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
DIRECTIONS:
- 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.