Description
These beautiful stuffed Baby Bella mushrooms will add some nice color to any dish, making your meals pop and your stomach full!
Ingredients
- 16 oz. Monterey® Baby Bella Mushrooms
- 2 Tbsp. Butter
- 4 oz. Pancetta or Bacon, finely diced
- 1/2 cup Green Onions, chopped
- 2 cloves Garlic, minced
- 1/2 tsp. Salt
- 1/8 tsp. Dried Red Chile Flakes
- 4 oz. Goat Cheese (Chevre), crumbled
- 1/2 cup Parmesan or Romano cheese, shredded
- Fresh thyme leaves for garnish
Instructions
How To Cook Stuffed Mushrooms
- Position rack in the center of the oven. Preheat oven to 400°F. Cover a baking sheet with foil.
- Use medium heat to melt butter in a medium-sized frying pan. Add pancetta to the pan and then cook for 1 to 2 minutes then mix in green onions, garlic, salt, and dried red chile flakes. Cook gently for 2 to 4 minutes just until green onions are tender. Remove from heat.
- While allowing the pancetta mix to cool, wash mushrooms and then gently snap mushroom stems to remove them from the mushroom caps.
- In medium bowl, combine goat cheese and pancetta mixture. Stuff mushrooms with cheese mixture.
- Dip stuffed mushrooms into shredded Parmesan or Romano cheese and then place them on the foil-covered baking sheet. Bake at 400°F for 20 to 25 minutes, until bubbly.
- Garnish stuffed mushrooms with fresh thyme leaves. Serve warm.
Notes
Serve as a side dish, appetizer or main course.