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  • Italian-Style Stuffed Mushrooms

    2 votes
    Italian-Style Stuffed Mushrooms
    Prep: 15 min Cook: 20 min Servings: 6
    by Jennifer Bass
    27 recipes
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    Ingredients

    • 18 Baby Portobello mushrooms
    • 1 c. Ricotta cheese
    • 1/2 c. shredded mozzarella cheese
    • 2 roasted red bell peppers (from jar, pat dry) and finely diced
    • 2 slc. Pancetta, cooked & crumbled
    • 2 green onions, thinly sliced (green parts only)
    • salt & pepper, to taste

    Directions

    1. Preheat oven to 400 degrees. Gently take the stems out of the mushrooms and discard. Place the mushrooms gill side up on a baking sheet covered with foil and lightly sprayed with non-stick cooking spray. Lightly sprinkle salt & pepper over the mushrooms.
    2. In a medium sized bowl, combine the ricotta & mozzarella cheeses. Add the Pancetta and diced red bell pepper. Mix well.
    3. Using a teaspoon, fill up the mushrooms with the cheese mixture. Bake for approximately 20 minutes or until mushrooms appear to be tender. Remove from oven.
    4. Place mushrooms on a serving dish and garnish with green onion

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    Comments

    • Jennifer Bass
      Jennifer Bass
      Thanks! I also added a homemade recipe card I made up for this. These were a big hit at a recent get together I had.
      • Claudia lamascolo
        Claudia lamascolo
        Jennifer these sound outstanding!

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