Mushroom-Stuffed Fennel Bulbs
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Not getting shiitake mushrooms? No problem: you can replace them with mushrooms.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 255 kcal | (12 %) |
Ingredients
- Ingredients
- 6 Fennel bulb
- Iodized salt
- 250 grams button Mushroom
- 200 grams shiitake mushrooms
- 1 onion
- 1 garlic clove
- 3 Tbsps butter
- 4 Tbsps breadcrumbs
- Iodized salt
- peppers (freshly ground)
- 2 Tbsps thyme
- 200 milliliters Vegetable broth
- 2 bay leaves
- fennel fronds (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 390°F).
Rinse the fennel. Remove the fronds and set aside for garnish. Cook the fennel in a pot of boiling salted water for 5 minutes. Remove from the water, drain and cut in half.
Rub the mushrooms with a damp paper towel. Slice thinly. Peel and finely chop the onion and garlic.
Heat 1 tablespoon of butter in a skillet and sauté the onion and garlic until translucent. In a bowl, combine the mushrooms, onion, garlic, remaining butter and breadcrumbs. Season with salt and pepper to taste, and stir in the thyme. Divide the mixture between the fennel halves. Place the fennel in a baking dish. Add the broth and bay leaves. Bake until tender and browned, about 15 minutes. Arrange on a plate and serve garnished with fennel leaves.
