Holiday Stuffed Mushrooms - Rachael Ray

Name: Holiday Stuffed Mushrooms - Rachael Ray
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 36 medium mushroom caps (10 stems reserved); 2 tablespoons extra virgin olive oil; 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

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Recipe by ratherbeswimmin

Rachael Ray

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READY IN: 1hr 5mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 350°.
Clean mushroom caps with damp paper towel.
Heat oil in a large skillet over medium-high heat.
Quickly saute mushrooms until caps begin to become dark and tender and have rendered their juices.
Remove from heat; transfer mushrooms to a small, flat baking pan, draining liquid from insides of caps as you remove from skillet.
Wipe out skillet and return to heat.
Heat olive oil in skillet; saute onion, garlic, and chopped reserved mushroom stems; saute until tender; remove from heat.
In a bowl, combine onion mixture with bread crumbs, fontina, parmesan, pancetta, and egg.
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.
Top each with a dot of chopped red bell pepper and serve.

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