Italian Stuffed Mushrooms Recipe

Name: Italian Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 24 large mushrooms, stems removed and chopped, caps reserved (about 2-inch-diameter); ½ cup fennel bulb, chopped; ¼ cup sun-dried tomato packed in oil, drained and chopped; 3 garlic cloves, chopped; ½ cup Fontina cheese, grated or ½ cup gorgonzola, crumbled; ½ cup parmesan cheese, grated; ¼ cup fresh basil, chopped; 1 large egg; additional olive oil

Servings: persons

2 tablespoons olive oil
24 large mushrooms, stems removed and chopped, caps reserved (about 2-inch-diameter)
½ cup fennel bulb, chopped
¼ cup sun-dried tomato packed in oil, drained and chopped
3 garlic cloves, chopped
½ cup Fontina cheese, grated or ½ cup gorgonzola, crumbled
½ cup parmesan cheese, grated
¼ cup fresh basil, chopped
1 large egg
additional olive oil

1
Preheat oven to 350F.
2
Brush 15x10x2-inch glass baking dish with oil.
3
Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
4
Add chopped mushroom stems, fennel, tomatoes, and garlic.
5
Saute until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl.
6
Cool 10 minutes.
7
Mix in cheeses, then basil.
8
Season filling to taste with salt and pepper.
9
Mix in egg.
10
Arrange mushroom caps in prepared dish, cavity side up.
11
Brush mushroom cavities lightly with additional oil.
12
Mound filling in mushroom cavities, pressing to adhere.
13
Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 24 large mushrooms, stems removed and chopped, caps reserved (about 2-inch-diameter), ½ cup fennel bulb, chopped, ¼ cup sun-dried tomato packed in oil, drained and chopped, and more.

Yes, Italian Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Stuffed Mushrooms

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