HOLIDAY STUFFED MUSHROOMS - RACHAEL RAY

Steps:

• Preheat oven to 350°.
• 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.