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Italian Stuffed Mushrooms

Source of Recipe

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Recipe Introduction

A quick and easy appetizer

List of Ingredients

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



Recipe

Preheat 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.