Recipe of the Month: Italian Stuffed Mushrooms

Makes 24 Servings


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


Preheat oven to 350°F. Brush 15x10x2-inch 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, 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.

Mound filling in mushroom cavities, pressing to adhere.

Bake until mushrooms are tender, and filling is heated through, about 25 minutes, and serve.

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