- 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.
