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Home » Recipes » Appetizer Recipes

July 5, 2021 · 14 Comments

Fennel and Asiago Stuffed Mushrooms

Appetizer Recipes

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White button mushrooms filled with a stuffing made from fennel, garlic and Asiago cheese; then baked until golden brown. 

White button mushrooms filled with a stuffing made from fennel, garlic and Asiago cheese; then baked until golden brown. 

Fennel and Asiago Stuffed Mushrooms

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

  1. They have no cholesterol, fats and very low carbohydrates; which help burn cholesterol when they are digested.
  2. Mushrooms are very effective in preventing breast and prostrate cancer and have anti carcinogenic effects.
  3. 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.
  4. Mushrooms contain natural antibiotics; which help heal ulcers and ulcerous wounds and protect them from infections.
  5. A good combination of vitamins A, B-Complex and C, found in mushrooms also strengthens immune systems.
  6. 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.

Fennel and Asiago Cheese Stuffed Mushrooms

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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White button mushrooms filled with a stuffing made from fennel, garlic and Asiago cheese; then baked until golden brown. 

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Fennel and Asiago Cheese Stuffed Mushrooms

Fennel and Asiago Cheese Stuffed Mushrooms

Carrie's Experimental Kitchen
White button mushrooms filled with a stuffing made from fennel, garlic and Asiago cheese; then baked until golden brown. 
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 24

Ingredients
  

  • 24 large white button mushrooms
  • ½ cup chopped fennel (bulb only)
  • 1 clove garlic. minced
  • 1 teaspoon Extra Virgin Olive Oil
  • ½ cup shredded Asiago cheese
  • ½ 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.
Keyword mushrooms
Tried this recipe?Let us know how it was!

 

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Reader Interactions

Comments

  1. Lisa @ Lisa's Dinnertime Dish says

    April 05, 2012 at 11:57 am

    You've done it again, Carrie! These mushrooms sounds fantastic! 🙂

    Reply
    • Carrie's Experimental Kitchen says

      April 05, 2012 at 1:26 pm

      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

      Reply
  2. Misbah says

    April 05, 2012 at 1:42 pm

    they sound so yummy Carrie
    Misbah /Cupcakeluvs

    Reply
    • Carrie's Experimental Kitchen says

      April 05, 2012 at 7:25 pm

      Thank you Misbah!

      Reply
  3. The Foodie Physician says

    April 05, 2012 at 2:24 pm

    These sound delicious! And I love all the great information about mushrooms!

    Reply
    • Carrie's Experimental Kitchen says

      April 05, 2012 at 7:26 pm

      Thanks Sonali!

      Reply
  4. Lisa @ Snappy Gourmet says

    April 05, 2012 at 6:55 pm

    I love stuffed mushrooms! I really need to make them more often. These sound great!

    Reply
    • Carrie's Experimental Kitchen says

      April 05, 2012 at 7:26 pm

      Thank you Lisa!

      Reply
  5. The Harried Cook says

    April 09, 2012 at 2:11 am

    I absolutely LOVE stuffed mushrooms and your flavor combination for the stuffing sounds awesome! Thanks for sharing this!

    Reply
    • Carrie's Experimental Kitchen says

      April 09, 2012 at 11:12 am

      Thank you, I have another one coming up soon. I just love them too! 🙂

      Reply
  6. Carrie's Experimental Kitchen says

    April 09, 2012 at 11:12 am

    Thank you!

    Reply
  7. Jaime P says

    July 05, 2012 at 2:59 pm

    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?

    Reply
    • Carrie's Experimental Kitchen says

      July 24, 2012 at 9:40 pm

      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. 🙂

      Reply

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