Original Recipe

Italian Stuffed Mushrooms

What happens when you mix the first-string melting properties and earthy mushroom notes of Reny Picot Fontina with a host of fresh Italian flavors and ingredients? A crowd. A word of advice: spread these Italian stuffed mushrooms out around the room to avoid a bottleneck (that’s if they make it out of the kitchen).


2 tablespoons olive oil
24-30 stuffable mushrooms (about 2-inch-diameter), stems removed and chopped, caps reserved
1/2 cup chopped fennel bulb
1/4 cup drained and chopped sun-dried tomatoes
5 garlic cloves, minced
1 cup grated Reny Picot Fontina
1/4 cup packed and chopped fresh basil
Salt and pepper to taste


  1. Preheat oven to 350°F and oil a 15×10-inch glass baking dish.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Add chopped mushroom stems, fennel bulb, sun-dried tomatoes, and garlic. Sauté until stems and fennel are tender and beginning to brown, about 10 minutes.
  4. Transfer mixture to medium bowl and let cool 5-10 minutes.
  5. Add Fontina and basil. Season filling with salt and pepper to taste.
  6. Arrange mushroom caps in prepared baking dish. Mound filling in mushroom cavities, pressing to adhere.
  7. Bake about 25 minutes or until mushrooms are tender and filling is heated through.