Italian-Style Stuffed Mushrooms

2
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!

Rating:
★★★★★ 2 votes
Comments:
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

Step-By-Step

1Preheat 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.
2In a medium sized bowl, combine the ricotta & mozzarella cheeses. Add the Pancetta and diced red bell pepper. Mix well.
3Using 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.
4Place mushrooms on a serving dish and garnish with green onion.

About Italian-Style Stuffed Mushrooms