"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Chernotsky
Added: Thursday, December 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbls olive oil
24 large 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 gloves, chopped
1/2 cup grated Fontina cheese or crumbled Gorganzola cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1 large egg
Additional olive oil

Directions:
Directions:
Preheat oven to 350. Brush a 15x10x2 inch glass baking dish with oil. Heat 2 Tbls oil in skillet over medium/high heat. Add chopped mushroom stems, fennel, tomatoes, and garlic. Saute until stems and fennel are tender and beginning to brown, then transfer to a 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 caviities 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.

Number Of Servings:
Number Of Servings:
Makes 24
Personal Notes:
Personal Notes:
Mike brought these to Christmas dinner and they were a huge hit!

 

 

 

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