Fennel Stuffed Mushrooms

Saying farewell to one season and welcoming another always brings changes to more than clothes and activities. In our house especially, food leads the changing of the seasons. Labor Day brought with it cooler temperatures in Portland, along with a bit of rain. Perfect weather to welcome in the rich, oven baked and slow cooked meals of fall and winter.

Welcome the fall without saying goodbye to the summer. Light, sweet, crunchy, and fresh, these little vegetarian bites pack a promise in every bite.
Welcome the fall without saying goodbye to the summer. Light, sweet, crunchy, and fresh, these little vegetarian bites pack a promise in every bite.

This weekend, though, is going to be hot. Yes, hot is relative in the Pacific Northwest, but, to us, it’s hot.

Move on from weather and get to the food you say? This recipe is all about doing just that: moving from one season to the next and welcoming differing cooking methods for the changing weather. Start out by pulling the stems off of some Crimini mushrooms, lining them up on a pan, drizzling them with olive oil and sprinkling them with salt, and then tossing them in to an oven so they become soft but retain their shape. If it’s too hot for the oven, the grill works just as well for this step.

While your mushrooms are cooking, make up a blue cheese based slaw of fennel bulbs. With their crunchy texture and light sweetness, fennel won’t let you forget the freshness of the garden while you still enjoy the earthiness of the fall.

The perfect addition to the last potluck of the year, or the first of the many indoor dinner parties to come.
The perfect addition to the last potluck of the year, or the first of the many indoor dinner parties to come.

Ingredients

  •  3.0 fennel bulbs
  •  1.0 cup sour cream
  •  0.25 cup apple cider vinegar
  •  2.0 tsp fennel seeds
  •  0.25 cup sugar
  •  0.33 cup blue cheese crumbles
  •  Salt and pepper to taste
  • 24 Crimini mushrooms
  • 3 tbsp olive oil
Make It!
Remove the stems from the mushrooms. Line the mushrooms top down on a parchment paper lined cookie sheet. Drizzle olive oil over mushroom caps and place in 350 for 20 minutes. Allow to cool.
Mix the vinegar and sugar together, whisking until the sugar has dissolved. Add the sour cream, blue cheese crumbles, and fennel seeds. Whisk until combined.

Put a heaping spoonful of slaw in each mushroom cap and serve, or refrigerate until ready to eat.

Want this recipe to appear in your collection? A three month membership to the {IMH} Digital Meal Planning Board is only $17. This recipe, and others, are included in the program already to get you started. What fall favorite will you add?

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