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| Fennel Gorgonzola Stuffed Mushroom Caps |
| Ingredients 2 tablespoons olive oil, plus extra for brushing 24 large mushrooms, stems removed, caps reserved 1/2 cup chopped fresh fennel bulb 3 garlic cloves, chopped 1/2 cup crumbled Gorgonzola cheese 1/2 cup grated Parmesan cheese 1/4 cup (packed) chopped fresh basil 1 large egg, lightly beaten Method Heat oven to 350°. Brush 13 x 9 x 2 glass baking dish with oil. Place the mushroom caps stem side down in the baking dish. Bake for 10 minutes until the water is extruded. Remove the caps to a tray lined with paper towels and set aside. Discard the liquid and drizzle the pan with a little more olive oil Add the mushroom stems, fennel and garlic to the bowl of a food processor. Pulse until the mixture is quite fine. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add minced fennel mixture and sauté until fragrant and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes. Mix in cheeses and 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. Mound filling in mushroom cavities, pressing to adhere. Bake until mushrooms are tender and filling is heated through, about 25 minutes. Serve hot, warm or at room temperature. |
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