Holiday Stuffed Mushrooms - Rachael Ray

Total Time: 1 hr 5 mins Preparation Time: 50 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.