Holiday Stuffed Mushrooms - Rachael Ray

READY IN: 1hr 5mins




  • 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.