White button mushrooms filled with a stuffing made from fennel, garlic and Asiago cheese; then baked until golden brown.
I just love mushrooms so I’m always finding a new way to make them stuffed or sautéed. I
also include them in a lot of my recipes; especially when stuffed like Garlic & Herb Cheese Stuffed Mushrooms, Sausage Stuffed Mushrooms or these Fennel and Asiago Stuffed Mushrooms.
health benefits of mushrooms
- They have no cholesterol, fats and very low carbohydrates; which help burn cholesterol when they are digested.
- Mushrooms are very effective in preventing breast and prostrate cancer and have anti carcinogenic effects.
- They contain natural insulin and enzymes’ which help break down sugar or starch of the food. Diabetics often suffer from infections and the natural antibiotics in mushrooms can help protect them from this.
- Mushrooms contain natural antibiotics; which help heal ulcers and ulcerous wounds and protect them from infections.
- A good combination of vitamins A, B-Complex and C, found in mushrooms also strengthens immune systems.
- Mushrooms are the only vegetable to contain vitamin-D in edible form. They are rich in calcium, iron, potassium, copper and selenium.
What is fennel?
Though fennel is a member of the carrot family, it’s not a root vegetable. When using fennel in recipes, you’ll want to discard the top green parts and use the light green-white bulb.
In its raw state, fennel has a crisp texture similar to celery and tastes like licorice. Some other recipes using fennel include Classic Herb Stuffing with Fennel and Fennel and Tomato Panzanella Salad.
How do you make Fennel and Asiago Stuffed Mushrooms?
For this recipe you’ll need mushrooms, fennel, garlic, EVOO, Asiago cheese, Italian breadcrumbs and butter.
Brush off any dirt from the mushrooms with a damp cloth, remove stems and place caps on a baking sheet.
Add stems to a food processor and pulse so that they are chopped fine; then heat the oil over medium heat in a small nonstick pan. Add the chopped fennel and garlic; then cook for about 2 minutes; stirring constantly
Next, add the mixture to the mushroom stems along with the cheese, breadcrumbs and melted butter. Finally, stuff each mushroom cap with the stuffing and bake at 350 degrees F for 15-20 minutes until the breading is lightly brown. Makes 24.
The fennel and Asiago cheese gave these stuffed mushrooms a wonderful flavor and my family just loved them. This recipe made 24 mushrooms and is perfect for entertaining. ~Enjoy!
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Ingredients
- 24 large white button mushrooms
- 1/2 cup chopped fennel (bulb only)
- 1 clove garlic. minced
- 1 teaspoon Extra Virgin Olive Oil
- 1/2 cup shredded Asiago cheese
- 1/2 cup Italian flavored breadcrumbs
- 3 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F.
- Brush off any dirt from the mushrooms with a damp cloth, remove stems and place caps on a baking sheet.
- Add stems to a food processor and pulse so that they are chopped fine; then heat the oil over medium heat in a small nonstick pan.
- Add the chopped fennel and garlic; then cook for about 2 minutes; stirring constantly
- Next, add the mixture to the mushroom stems along with the cheese, breadcrumbs and melted butter.
- Finally, stuff each mushroom cap with the stuffing and bake at 350 degrees F for 15-20 minutes until the breading is lightly brown.
You’ve done it again, Carrie! These mushrooms sounds fantastic! 🙂
Thanks Lisa, these were really good but my favorites are the ones I’m making for Easter. Hmm..I wonder how many ways I can stuff a mushroom…maybe a new book idea! LOL
they sound so yummy Carrie
Misbah /Cupcakeluvs
Thank you Misbah!
These sound delicious! And I love all the great information about mushrooms!
Thanks Sonali!
I love stuffed mushrooms! I really need to make them more often. These sound great!
Thank you Lisa!
I absolutely LOVE stuffed mushrooms and your flavor combination for the stuffing sounds awesome! Thanks for sharing this!
Thank you, I have another one coming up soon. I just love them too! 🙂
Thank you!
I have dried fennel that I bought for a recipe (you know, the $5 jar for 1/4 teaspoon)? I know it’s not the same as fresh, but I’d like to use it for something else. How much do you think I should use in this recipe?
Sorry it’s taken me so long to get back to you Jaime but I have been away. Dried fennel is more pungent than fresh so I’d use it sparingly; maybe only 1/4 teaspoon. 🙂