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Ingredients
- 18 Baby Portobello mushrooms
- 1 c. Ricotta cheese
- 1/2 c. shredded mozzarella cheese
- 2 roasted red bell peppers (from jar, pat dry) and finely diced
- 2 slc. Pancetta, cooked & crumbled
- 2 green onions, thinly sliced (green parts only)
- salt & pepper, to taste
Directions
- Preheat oven to 400 degrees. Gently take the stems out of the mushrooms and discard. Place the mushrooms gill side up on a baking sheet covered with foil and lightly sprayed with non-stick cooking spray. Lightly sprinkle salt & pepper over the mushrooms.
- In a medium sized bowl, combine the ricotta & mozzarella cheeses. Add the Pancetta and diced red bell pepper. Mix well.
- Using a teaspoon, fill up the mushrooms with the cheese mixture. Bake for approximately 20 minutes or until mushrooms appear to be tender. Remove from oven.
- Place mushrooms on a serving dish and garnish with green onion
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 67 | 37% |
| Total Fat 7.42g | 9% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 243mg | 10% |
| Potassium 1354mg | 39% |
| Total Carbs 16.9g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 6.05g | 4% |
| Protein 15.57g | 25% |
Comments
April 13, 2011Thanks! I also added a homemade recipe card I made up for this. These were a big hit at a recent get together I had.
