Name: Italian Stuffed Mushrooms
Yield: Makes 24 Servings
Ingredients: 2 tablespoons olive oil; 24 large (about 2-inch-diameter) mushrooms, stems removed and chopped, caps reserved; 1/2 cup chopped fresh fennel bulb; 1/4 cup chopped drained oil-packed sun-dried tomatoes; 3 garlic cloves, chopped; 1/2 cup grated Fontina cheese or crumbled Gorgonzola cheese; 1/2 cup grated Parmesan cheese; 1/4 cup (packed) chopped fresh basil; 1 large egg; Additional olive oil

Skip to main content

Recipe notes

Back to top