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Fennel With Mushrooms & Prosciutto

Fennel With Mushrooms & Prosciutto recipe image
This elegant side dish transforms humble fennel bulbs into a sophisticated centerpiece by stuffing them with a savory mixture of sliced mushrooms and salty prosciutto. The natural sweetness of the roasted fennel pairs beautifully with the earthy mushrooms and rich ham, while a splash of white wine adds brightness and depth. The result is a tender, aromatic vegetable dish with complex flavors and a delightful texture contrast between the crisp prosciutto and soft fennel. Perfect for holiday dinners or special weeknight meals, it brings a touch of Italian-inspired cuisine to your table without requiring advanced culinary skills.
Cooking Method: , , , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 864.6
Dietary: Gluten-free
Description
This elegant side dish transforms humble fennel bulbs into a sophisticated centerpiece by stuffing them with a savory mixture of sliced mushrooms and salty prosciutto. The natural sweetness of the roasted fennel pairs beautifully with the earthy mushrooms and rich ham, while a splash of white wine adds brightness and depth. The result is a tender, aromatic vegetable dish with complex flavors and a delightful texture contrast between the crisp prosciutto and soft fennel. Perfect for holiday dinners or special weeknight meals, it brings a touch of Italian-inspired cuisine to your table without requiring advanced culinary skills.
Ingredients
  • 8 heads Fennel -- as noted
  • 1 1/4 cup Chicken broth
  • 3/4 cup White wine -- slightly
Directions
  1. 1
    Preheat the oven to 375ðF (190ðC).
  2. 2
    Trim the stalks and feathery greens from the fennel bulbs; reserve the greens for garnish.
  3. 3
    Halve the fennel bulbs lengthwise and remove the tough core.
  4. 4
    Steam or boil the fennel halves until just tender, about 10-12 minutes, then drain and let cool slightly.
  5. 5
    While fennel cooks, sauté sliced mushrooms and minced prosciutto in a skillet until browned and flavorful.
  6. 6
    Stuff the cavity of each fennel half with the mushroom and prosciutto mixture.
  7. 7
    Place stuffed fennel halves in a baking dish and add chicken broth and white wine to the bottom.
  8. 8
    Cover with foil and bake for 30 minutes, then uncover and bake for another 15-20 minutes until tender.
  9. 9
    Garnish with minced reserved fennel greens before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 864.6kcal
% Daily Value *
Total Fat 36.0g56%
Saturated Fat 9.9g50%
Cholesterol 267.0mg89%
Sodium 253.2mg11%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.0g0%
Sugars 1.1g
Protein 81.2g163%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fennel, mushrooms, prosciutto, stuffed, roasted, side dish, vegetables, white wine, chicken broth, italian, holiday, dinner, aromatic, savory, classic, easy, healthy, gluten-free, meal prep, comfort food
Read it online: https://www.chefs-mate.com/recipe/fennel-with-mushrooms-prosciutto/