Recipe: Italian Stuffed Mushrooms
Description: A quick and easy appetizer that I adopted after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance.
Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "24 large mushrooms, stems removed and chopped, caps reserved (about 2-inch-diameter)"}, {"text": "1/2 cup fennel bulb, chopped"}, {"text": "1/4 cup sun-dried tomato packed in oil, drained and chopped"}, {"text": "3 garlic cloves, chopped"}, {"text": "1/2 cup Fontina cheese, grated or 1/2 cup gorgonzola, crumbled"}, {"text": "1/2 cup parmesan cheese, grated"}, {"text": "1/4 cup fresh basil, chopped"}, {"text": "1 large egg"}, {"text": "additional olive oil"}]
Instructions: Preheat oven to 350&deg;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.
Saut&eacute; 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.
