Italian-Style Stuffed Mushrooms

Jennifer Bass

By
@jenniebug1978

I made these for an appetizer for a pizza party I was hosting. These yummy mushrooms were devoured in no time! This makes 18 appetizers for 3 mushrooms per person!


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Rating:

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Serves:

6

Prep:

15 Min

Cook:

20 Min

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 slice
pancetta, cooked & crumbled
2
green onions, thinly sliced (green parts only)
salt & pepper, to taste

Directions Step-By-Step

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.

About this Recipe