Directions 8 steps | 55 Minutes
Wash the fennel and trim the tops, making sure to reserve the fronds for garnish. Trim the bottom of the fennel. Slice the fennel into ¼-inch slices.
Preheat your oven to 400°F. Slice the mushrooms into ½ inch pieces.
Place the fennel and the garlic on a plate and cover with plastic wrap. Place the plate in a microwave and cook for 4 minutes on high. Transfer the contents of the plate to a baking sheet.
Heat the olive oil over high heat in a saute pan. Add the mushrooms, prosciutto and ¼ cup chopped olives and cook for 3-4 minutes.
Add the chopped oregano and remove the pan from the heat. Scrape the mushroom mixture over the fennel.
Add the chicken stock to the baking sheet. Cover the baking sheet with aluminum foil and bake for 20 minutes. (See notes 2.)
Remove the foil after baking and sprinkle on the Parmesan, pignoli nuts and black olives. Turn the oven to broil and broil for 5-7 minutes.
Garnish with the reserved fennel fronds and serve. Enjoy! (See notes 3.)
- If using dried oregano, use ¼ teaspoon.
- You may add a little Italian white wine to the fennel before roasting.
- You may add some roasted red pepper or chopped tomato for a great garnish.