STUFFED MUSHROOM CAPS WITH PARMESAN AND SUN-DRIED TOMATOES (24)
2 tablespoons olive oil
24 large (about 2 inch diameter) mushrooms, stems removed and chopped, caps reserved
½ cup chopped fresh fennel bulb
¼ cup chopped, drained, oil-packed sun-dried tomatoes
3 garlic cloves, chopped
½ cup grated Fontina cheese or crumbled Gorgonzola cheese
½ cup grated Parmesan cheese
¼ cup (packed) chopped fresh basil
1 large egg
additional olive oil
- Preheat the oven to 400*. Brush a 15 x 10 x 2 inch glass baking dish with oil.
- Heat 2 tablespoons oil in a heavy medium skillet over medium-high heat. Add chopped mushroom stems, fennel, tomatoes and garlic. Saute until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to a medium bowl. Cool 10 minutes. Mix in cheeses, then basil. Season 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 20 minutes, and serve.
from Bon Appetit Magazine, March, 2003