This is a winter spin on our stuffed tomato recipe we did this summer.  Feel free to change out the fennel or other vegetables that are in season throughout the year.  We also added a little cream (just because we could) to add a little moisture, but the recipe is delicious without too.

Yield: 20-30 mushrooms


20-30 mushrooms, stemmed and cleaned
1-2 tablespoons butter
1-2 tablespoons olive oil
2 small shallots, minced
2 cloves garlic, minced
2  small fennel bulbs, finely diced
1/4 cup white wine
1 teaspoon rosemary, minced
1 teaspoon thyme, minced
2 teaspoons taragon, minced
2 teaspoons parsley, minced
1/4-1/2 cup heavy cream
to taste sea salt and pepper
1/4 cup pumpkin seeds, ground
1/4 cup parmesan, ground


To prepare the mushrooms:

Pre-heat oven to 350F degrees.

Remove the stem of each mushroom.  Cut or brush off the dirty and hard bits from each stem and chop into tiny pieces.  Set aside.

With a damp cloth or paper towel, wipe the dome of the mushroom.  Place in a large bowl and lightly toss with olive oil.  Place on a parchment lined baking sheet, top side down.

To prepare filling:

In a large saute pan, heat olive oil and butter.  Add shallots and cook until translucent.  Add garlic, being careful not to burn.  Add fennel and mushrooms cooking until they start to turn a light golden brown.  If the pan is dry, add a little more olive oil and butter.

When the fennel is cooked through and starting to stick to the pan, add wine to deglaze, reincorporating the stuck bits back into mixture.  Add cream and herbs, simmer on low until the cream has thickened.  Season with salt and pepper.

Fill each mushroom cap with a generous amount of stuffing.

Mix the parmesan, pumpkin seeds and a little salt and pepper. Dust each mushroom with the mix.

Bake until mushrooms are cooked through and the cheese has started to turn golden, about 20-25 minutes.

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