Italian Stuffed Mushrooms

Total Time
55mins
Prep 30 mins
Cook 25 mins

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 Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

This was too much work for not much flavor.

ccoop October 04, 2006

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