Holiday Stuffed Mushrooms - Rachael Ray

• 36 medium mushroom caps (10 stems reserved)
• 2 tablespoons extra virgin olive oil
• Stuffing
• 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

1. Preheat oven to 350u0b0.
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.

mushroom caps, extra virgin olive oil, stuffing, extra virgin olive oil, onion, garlic, italian seasoned breadcrumbs, parmesan cheese, pancetta, egg, red bell pepper

Taken from www.food.com/recipe/holiday-stuffed-mushrooms-rachael-ray-236014 (may not work)