stuffed mushrooms, stuffed mushrooms recipe

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    Stuffed Mushrooms

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    Stuffed mushrooms are a great way to say "I am fabulous and you will fall in love with me for my fabulous cooking". Everyone likes stuffed mushrooms, they are a favorite. But the only problem is that you only get one or two at a function when you secretly want to take the whole tray and hide them for yourself. Indulge your sweetie with this favorite where you can both have your fill of this savory treat. This is a special recipe for stuffed mushrooms Italian style!


    • 1 Tablespoons olive oil
    • 12 Large (about 2-inch-diameter) mushrooms, stems removed and chopped, caps reserved
    • 1/4 Cup chopped fresh fennel bulb
    • 1/8 Cup chopped drained oil-packed sun-dried tomatoes
    • 1-2 Carlic cloves, chopped
    • 1/4 Cup grated Fontina cheese or crumbled Gorgonzola cheese
    • 1/4 Cup grated Parmesan cheese
    • 1/8 Cup (packed) chopped fresh basil
    • 1 Large egg
    • Additional olive oil


    • Preheat oven to 350°F.
    • Brush 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 and then 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, and around the heads to prevent drying out.
    • Mound filling in mushroom cavities, pressing to adhere.
    • Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.

    As a main dish we recommend the pot roast beef.
    As side dishes, we recommend the lemon spinach and the Yorkshire Pudding.
    For dessert we recommend the lemon crunch.

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