Holiday Stuffed Mushrooms - Rachael Ray

Total Time
1hr 5mins
Prep 50 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Clean mushroom caps with damp paper towel.
  3. Heat oil in a large skillet over medium-high heat.
  4. Quickly saute mushrooms until caps begin to become dark and tender and have rendered their juices.
  5. Remove from heat; transfer mushrooms to a small, flat baking pan, draining liquid from insides of caps as you remove from skillet.
  6. Wipe out skillet and return to heat.
  7. Heat olive oil in skillet; saute onion, garlic, and chopped reserved mushroom stems; saute until tender; remove from heat.
  8. In a bowl, combine onion mixture with bread crumbs, fontina, parmesan, pancetta, and egg.
  9. Using a melon baller or a fingertip, mound stuffing onto caps; place stuffed mushrooms on a baking sheet; bake 10-15 minutes or until golden.
  10. Top each with a dot of chopped red bell pepper and serve.
Most Helpful

4 5

After filling the mushrooms I prepared them in a frying pan, rather than oven, upside down to cook the filling. Quite a success.