Ingredients

4 full fennel bulbs
1 cup chicken broth
1/2 cup sweet white wine or chicken broth
8 ounces large mushrooms
4 ounces prosciutto, deli sliced
3 tablespoons minced feathery fennel greens from stalks
1 1/2 teaspoons plus 1 tablespoon olive oil

Directions

Trim off fennel stalks with greens about 1/2-inch above bulb; save. Trim any large brown blemishes from bulbs; trim bottom of bulbs so they sit evenly in pan. Arrange in a large saute pan with lid. Pour liquids over bulbs; cover and bring to a boil over high heat. Simmer bulbs until tender when pierced, 30-40 minutes. Remove bulbs from liquid and cool until they can be handled.

While fennel bulbs are cooking, set aside 1/4 of the mushrooms, 1/4 of the prosciutto and 1 1/2 teaspoons minced feathery fennel greens. Chop the mushrooms into approx. 1/2-inch square pieces. Slice prosciutto in 3/8-inch thick slices. Add these ingredients and 1 1/2 teaspoons olive oil to empty saute pan and cook, covered, on medium high until mushrooms exude juices — about 5 minutes. Uncover, add minced feathery greens, stirring often until liquid evaporates and mushrooms are lightly browned.

(This large mixture is for a scooped out fennel bulb to be used as a centerpiece on the serving plate; more a garnish than to eat.)

Scoop out centers of the 4 cooked and cooled fennel bulbs, using a small paring knife and a teaspoon. Keep one bulb intact to use as the centerpiece. Carefully separate remaining 3 bulbs into individual leaves that can be filled with "smaller scale" stuffing.

Mince scooped bulb centers; set aside. Chop remaining mushrooms and prosciutto into smaller scale pieces; set aside. Heat remaining 1 tablespoon olive oil in saute pan; add mushrooms, cook covered until juices are exuded. Uncover and add 2 tablespoons feathered, minced leaves and all the minced fennel bulb centers.

Cook, stirring often, until mushrooms are lightly brown and all liquid has evaporated. Fill reserved fennel bulb leaves with mixture and arrange around stuffed centerpiece bulb. Surround all with feathery stalks and leaves as garnish. Serves 8-10.

Each serving contains 80 calories, 4g fat, 5g carb, 217mg sodium, 8mg cholesterol, 42% calories from fat.