Impress your guests with these super easy, yet super tasty Gorgonzola stuffed fennel bulbs!
While you might only have had fennel bulbs finely shaved and in salad form, today I’m sharing a super unique fennel recipe with you that is from my family.
One of my younger sisters (I have two younger sisters, one older sister) is a vegetarian and has been forever, so whenever there are family get togethers, it usually involves a delicious vegetarian dish.
This is one such dish.
Nestled among the spread of food for our Easter celebration (pictured above), I saw these beautiful fennel bulbs. I immediately asked what they were, and was informed by my mother that my little sister and her had been to 5 different grocery stores in search of fennel bulbs to make this dish.
Around the table we were talking about Five Ingredient Fridays, and as I was RAVING about the stuffed fennel and was informed that there were only 4 ingredients! What what? PERFECT for sharing with you guys!
When I was going through the recipe with my mom, she shared the following tips:
- Fennel bulbs have stalks with feathery/dill looking tops which one can use in salads or on top of salmon
- The smaller fennel bulbs are the ones you want, the bigger bulbs are more bitter
- If you don’t have walnuts you could use pecans, but don’t use almonds, they just don’t work in this recipe
- You can make all the components of this dish ahead of time so that the day of the celebration all you have to do is put it together and put it in the oven
The foods that we had for our Easter meal were: basmati rice, asparagus, salmon (with the fennel greens on top), mustard sauce, a beautiful salad, and for dessert I made my spiced pecan carrot cake with cream cheese frosting. What did you have for Easter? Have you ever had fennel?
Fennel has a subtle earthy licorice taste, and the creamy Gorgonzola and crunchy walnuts come together perfectly! Even though I normally don’t like strong cheese, these stuffed fennel bulbs (and of course blue cheese bechamel mac n cheese) are the exception to that rule, the strong cheese goes so well with the smooth fennel.
- 5 fennel bulbs stalks removed
- 2 8oz each cream cheese blocks, at room temperature
- 1/4 cup Gorgonzola crumbles or you could use blue cheese or any strong cheese
- 1/8 cup walnut pieces
- Start by boiling a pot of water with a pinch of salt.
- Cut the stalks off the fennel and place them in the boiling water. Boil for 20-30 minutes or until a fork easily pokes into the fennel bulbs.
- Strain the water and allow the fennel bulbs to cool a little.
- Cut the fennel bulbs in half, and remove the middle and bottom center (it's like a hard cone-core, you could alternatively core the fennel before cutting it in half).
- In a bowl mix together the cream cheese and Gorgonzola.
- Preheat oven to 350. Lina baking dish with aluminum foil.
- Place fennel halves in the baking dish, spoon 2-4 tablespoons of the mixture in the center of the bulb and sprinkle with a few walnut pieces. Bake for 20 minutes, or until the cheese is melted and bubbly.