Italian Stuffed Mushrooms

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons olive oil
• 24 large mushrooms, stems removed and chopped, caps reserved (about 2-inch-diameter)
• 1/2 cup fennel bulb, chopped
• 1/4 cup sun-dried tomato packed in oil, drained and chopped
• 3 garlic cloves, chopped
• 1/2 cup fontina cheese, grated or 1/2 cup gorgonzola, crumbled
• 1/2 cup parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• 1 large egg
• additional olive oil

Recipe

• 1 preheat oven to 350°f.
• 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 sauté 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.