Italian Stuffed Mushrooms

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A delicious Italian appetizer to wow your guests!

Prep Time20

Cook Time45

Total Time1 5

Course: Appetizer

Cuisine: Italian

Keyword: Blue Cheese, Fennel, Mushrooms, Sun-dried tomato, Wine

Servings: mushrooms

Author: Nicole

2 tablespoons Extra-virgin olive oil plus additional for the bottom of the dish and drizzling
24 medium mushrooms about 1 ½-inches diameter, stems removed and finely chopped, caps reserved
½ cup finely diced fennel bulbs reserving fronds for garnish or presentation
¼ cup finely diced sun-dried tomatoes packed in olive oil
3 cloves garlic minced
¼ cup white wine
½ cup finely grated Fontina cheese
½ cup freshly grated Parmigiano-Reggiano cheese divided
¼ chopped fresh basil
¼ teaspoon crushed red pepper flakes or more to taste (optional)
1 teaspoon aged balsamic vinegar
kosher salt and freshly ground black pepper to taste
1 extra-large egg
¼ cup panko crumbs

Preheat the oven to 350ºF. Lightly coat the bottom of a 9 x 13-inch glass or ceramic baking dish with olive oil.
In a medium skillet, heat the 2 tablespoons of oil over medium high heat. Add the mushroom stems, fennel, tomatoes, and garlic. Sauté until the vegetables are tender and the fennel is beginning to brown, about 12-15 minutes. Add the white wine and cook until the wine has almost evaporated scraping up any browned bits. Transfer the vegetables to a medium bowl and cool for 10 minutes. Mix in the Fontina, ¼ cup of the Parmigiano-Reggiano, basil, balsamic vinegar, and crushed red pepper flakes. Season with salt and black pepper to taste. Add the egg and mix until thoroughly combined.
In a small bowl, combine the remaining Parmigiano-Reggiano cheese and the panko crumbs, set aside.
Fill the cavities of the mushrooms with the mixture, mounding and pressing to adhere. Carefully dip the tops of the mushrooms into the panko mixture, gently rolling to coat the entire top of the filling mixture. Place the mushrooms in the prepared baking dish cavity side up. Drizzle the tops with additional olive oil. Bake until the mushrooms are tender and the tops are golden brown, about 25-30 minutes. Cool slightly before serving. Garnish with fennel fronds if desired. Enjoy!