- Servings: 6
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
Ingredients:
| 18 | Baby Portobello Mushrooms, cleaned |
| Salt & Pepper, to taste | |
| 1 cup | Ricotta Cheese |
| ½ cup | Shredded Mozzarella Cheese |
| 2 slices | Pancetta, cooked and crumbled |
| 2 | Roasted Red Bell Peppers From a Jar, pat dry and finely diced |
| 2 | Green Onions, thinly sliced, green parts only |
Directions:
Preheat oven to
400 degrees. Gently remove stems from mushrooms and discard. Place
mushrooms gill side up, on a baking sheet covered with foil and lightly
sprayed with nonstick cooking spray. Lightly sprinkle with salt and
pepper. In a medium bowl, combine the ricotta and mozzarella cheeses.
Add the pancetta and red bell pepper, then mix well. Using a teaspoon,
fill up the mushrooms with the cheese mixture. Bake for about 20
minutes, or until mushrooms appear to be tender. Remove from oven. Place
mushrooms on a serving dish and garnish with green onion.
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