Italian Stuffed Portobellos

• 4 ounces sliced pancetta or bacon strips, finely chopped
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 4 cups sliced onions
• 2 tablespoons finely chopped oil-packed sun-dried tomatoes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 whole garlic bulb
• 3 tablespoons crumbled goat cheese
• 4 large portobello mushrooms
• 2 tablespoons olive oil
• 1/3 cup shredded part-skim mozzarella cheese
• 3 tablespoons shredded Parmesan cheese
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

1. In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside.
2. In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm.
3. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425u0b0 for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions.
4. Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses.
5. Place on a greased
6. . Bake at 375u0b0 for 8-10 minutes or until cheese is melted. Sprinkle with basil.

bacon, olive oil, onions, tomatoes, salt, pepper, garlic, goat cheese, portobello mushrooms, olive oil, mozzarella cheese, parmesan cheese, fresh basil

Taken from www.tasteofhome.com/recipes/italian-stuffed-portobellos/ (may not work)