Italian Stuffed Mushrooms

2 T olive oil
24 large (~ 2"-diameter) mushrooms, stems removed and chopped, caps reserved
1/2 cup fresh fennel bulb, chopped
1/4 cup drained oil-packed sun-dried tomatoes, chopped
3 garlic cloves, chopped
1/2 cup grated Fontina cheese (or crumbled Gorgonzola)
1/2 cup grated Parmesan cheese
1/4 cup (packed) chopped fresh basil
1 large egg
Additional olive oil for brushing mushroom cavities

1. Preheat oven to 350°F. Brush 15x10x2-inch glass baking dish with oil.

2. Heat oil in heavy medium skillet over medium-high heat. Add chopped mushroom stems, fennel, tomatoes, and garlic. Sauté until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes.

3. Mix cheeses into mushroom-fennel mixture, then basil. Season to taste with salt and pepper, then mix in egg.

4. Arrange mushroom caps in prepared dish, cavity side up. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere.

5. Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.

Makes 24 mushrooms.

These mushrooms are real crowd pleasers at a cocktail party. Make sure you taste the filling before seasoning -- salt will definitely bring out the flavor of each ingredient, but you shouldn't need to add much of it with all of the added cheese.