Ingredients
-
36
-
2
-
-
2
-
1
-
2
-
1
-
2
-
1/4
-
4
-
1
-
1/4
-
-
-
Directions
Holiday Stuffed Mushrooms – Rachael Ray, Rachael Ray, After filling the mushrooms I prepared them in a frying pan, rather than oven, upside down to cook the filling Quite a success , Rachael Ray
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Clean Mushroom Caps With Damp Paper Towel. |
|
3
Done
|
Heat Oil in a Large Skillet Over Medium-High Heat. |
|
4
Done
|
Quickly Saute Mushrooms Until Caps Begin to Become Dark and Tender and Have Rendered Their Juices. |
|
5
Done
|
Remove from Heat; Transfer Mushrooms to a Small, Flat Baking Pan, Draining Liquid from Insides of Caps as You Remove from Skillet. |
|
6
Done
|
Wipe Out Skillet and Return to Heat. |
|
7
Done
|
Heat Olive Oil in Skillet; Saute Onion, Garlic, and Chopped Reserved Mushroom Stems; Saute Until Tender; Remove from Heat. |
|
8
Done
|
in a Bowl, Combine Onion Mixture With Bread Crumbs, Fontina, Parmesan, Pancetta, and Egg. |
|
9
Done
|
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
Done
|
Top Each With a Dot of Chopped Red Bell Pepper and Serve. |
