Holiday Stuffed Mushrooms - Rachael Ray

Submitted by ratherbeswimmin

"Rachael Ray"

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 8

ingredients

• 36 medium mushroom caps (10 stems reserved)
• 2 tablespoons extra virgin olive oil

• Stuffing

• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Italian seasoned breadcrumbs
• 2 ounces fontina, shredded
• 1⁄4 cup grated parmesan cheese
• 4 ounces chopped pancetta, browned and drained
• 1 large egg, beaten
• 1⁄4 red bell pepper, finely diced

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.

Reviews

[rosslare]

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