Holiday Stuffed Mushrooms - Rachael Ray - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
Clean mushroom caps with damp paper towel.
Heat oil in a large skillet over medium-high heat.
Quickly saute mushrooms until caps begin to become dark and tender and have rendered their juices.
Remove from heat; transfer mushrooms to a small, flat baking pan, draining liquid from insides of caps as you remove from skillet.
Wipe out skillet and return to heat.
Heat olive oil in skillet; saute onion, garlic, and chopped reserved mushroom stems; saute until tender; remove from heat.
In a bowl, combine onion mixture with bread crumbs, fontina, parmesan, pancetta, and egg.
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.
Top each with a dot of chopped red bell pepper and serve.