Carrie’s Experimental Kitchen

Fennel & Asiago Cheese Stuffed Mushrooms

I just love mushrooms, though I don’t like them raw. So I’m always finding a new way to make them stuffed or sauteed and include them in a lot of my dishes. Mushrooms also have some wonderful health benefits, like the following I found on Organic Facts

*Mushrooms have zero cholesterol, fats and very low carbohydrates which help burn cholesterol when they are digested.

*Mushrooms are very effective in preventing cancer of breast and prostrate due to presence of Beta-Glucans and conjugated Linoleic Acid having anti carcinogenic effects.

*Mushrooms can be an ideal low energy diet for diabetics. They contain natural insulin and enzymes which help break down sugar or starch of the food. Diabetics often suffer from infections, particularly in their limbs, and the natural antibiotics in mushrooms can help protect them from this.
*Mushrooms contain natural antibiotics (similar to penicillin, which itself is extracted from mushrooms), 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 system.
*Mushrooms are the only vegetable and the second known source (after cod liver oil) to contain vitamin-D in edible form. They are rich in calcium (good for bones), iron (benefits in anemia), potassium (very good for lowering blood pressure), copper (anti bacterial) and selenium (very good for health of bones, teeth, nails, hair and as an anti oxidant). 
These mushrooms were made using a bread stuffing and included the stems (waste not, want not!) along with the breadcrumbs. The fennel and Asiago cheese gave these a wonderful flavor and my family just loved them, I hope yours will too!

Fennel & Asiago Cheese Stuffed Mushrooms
24 Large White Mushrooms
1/2 c. Fennel, chopped
1 Clove Garlic, chopped
1 tsp. Extra Virgin Olive Oil
1/2 c. Asiago Cheese, shredded
1/2 c. Italian Breadcrumbs
3 tbsp. Butter, melted

Wash mushrooms, remove stems and place caps on a baking sheet. Add stems to a food processor and pulse so that they are chopped fine. Heat oil in a small saute pan and add the fennel and garlic. Saute for about 2 minutes then, add them to the bowl of mushroom stems. Mix in the cheese, breadcrumbs and butter. Next, stuff each mushroom cap with the stuffing and bake at 350 degrees for 15-20 minutes until the breading is lightly brown. Makes 24. 

Points+=1pt. per mushroom



  1. Lisa @ Lisa's Dinnertime Dish
    April 5, 2012 at 11:57 am - Reply

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

    • Carrie's Experimental Kitchen
      April 5, 2012 at 1:26 pm - Reply

      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

  2. Misbah
    April 5, 2012 at 1:42 pm - Reply

    they sound so yummy Carrie
    Misbah /Cupcakeluvs

    • Carrie's Experimental Kitchen
      April 5, 2012 at 7:25 pm - Reply

      Thank you Misbah!

  3. The Foodie Physician
    April 5, 2012 at 2:24 pm - Reply

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

    • Carrie's Experimental Kitchen
      April 5, 2012 at 7:26 pm - Reply

      Thanks Sonali!

  4. Lisa @ Snappy Gourmet
    April 5, 2012 at 6:55 pm - Reply

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

    • Carrie's Experimental Kitchen
      April 5, 2012 at 7:26 pm - Reply

      Thank you Lisa!

  5. The Harried Cook
    April 9, 2012 at 2:11 am - Reply

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

    • Carrie's Experimental Kitchen
      April 9, 2012 at 11:12 am - Reply

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

  6. Carrie's Experimental Kitchen
    April 9, 2012 at 11:12 am - Reply

    Thank you!

  7. Jaime P
    July 5, 2012 at 2:59 pm - Reply

    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?

    • Carrie's Experimental Kitchen
      July 24, 2012 at 9:40 pm - Reply

      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. 🙂

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    May 27, 2014 at 5:58 am - Reply

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