Holiday Stuffed Mushrooms - Rachael Ray |
|
 |
Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Rachael Ray 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 |
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.
|
|