Snapshots of life and crafts on our little homestead

stuffed mushrooms


  • 12 large portobello mushrooms, wiped over and stems removed
  • 2 tbsp vegetable oil
  • 1 fennel bulb, stalks removed, finely chopped
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup grated fontina cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tbsp chopped fresh basil
  • salt and pepper
  • 1 tbsp olive oil
  • fresh Parmesan cheese shavings
  • 1 tbsp chopped fresh parsley, to serve


  1. Place 8 of the mushrooms, cup-side up, in a large, lightly oiled ovenproof dish and chop the remaining 4 mushrooms finely.
  2. Heat the oil in a nonstick skillet, add the chopped mushrooms, fennel, sun-dried tomatoes, and garlic and cook over low heat until the vegetables are soft, but not browned. Remove from heat and let cool. (The filling can be made a day ahead.)
  3. When cool, add the cheeses, basil, salt and pepper. Mix well. Brush the mushrooms lightly with the olive oil and fill each cavity with a spoonful of the vegetable filling. Bake in a preheated oven, 350, for 20-25 minutes, or until the mushrooms are tinder and the filling is heated through.
  4. Top with Parmesan shavings and parsley and serve at once, allowing two mushrooms for each person.

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