Italian Stuffed Mushrooms Recipe

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Ingredients:

Serving

2 tbsp olive oil
24 large mushrooms, stems removed and chopped , caps reserved (about 2-inch- diameter)
1/2 cup fennel bulb, chopped
1/4 cup sun-dried tomato packed in oil, drained and chopped
3 garlic cloves, chopped
1/2 cup fontina cheese, grated or 1/2 cup gorgonzola, crumbled
1/2 cup parmesan cheese, grated
1/4 cup fresh basil, chopped
1 large egg
additional olive oil

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.94 Kcal (523 kJ)
Calories from fat	80.96 Kcal
		% Daily Value*
Total Fat	9g	14%
Cholesterol	38.32mg	13%
Sodium	186.08mg	8%
Potassium	324.17mg	7%
Total Carbs	4.11g	1%
Sugars	1.62g	6%
Dietary Fiber	1.1g	4%
Protein	7.72g	15%
Vitamin C	6mg	10%
Iron	1.1mg	6%
Calcium	127.9mg	13%

Amount Per 100 g
Calories	120.14 Kcal (503 kJ)
Calories from fat	77.84 Kcal
		% Daily Value*
Total Fat	8.65g	14%
Cholesterol	36.85mg	13%
Sodium	178.92mg	8%
Potassium	311.7mg	7%
Total Carbs	3.95g	1%
Sugars	1.56g	6%
Dietary Fiber	1.05g	4%
Protein	7.42g	15%
Vitamin C	5.8mg	10%
Iron	1mg	6%
Calcium	123mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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