Stuffed Mushrooms Recipe

Ingredients

1/2 C Bread Crumbs

1 Pkg Pancetta, chopped and sautéed until crispy

1/2 C grated Pecorino Romano

2 garlic cloves, minced

2 T chopped fresh Italian parsley

1 T chopped fresh basic

Freshly ground black pepper and salt to taste

1/3 C extra-virgin olive oil

28 large (2 1/2") white mushrooms, stemmed

Parmesan cheese

Preparation

Preheat oven to 400

Stir bread crumbs, Pancetta, Pecorino Romano, garlic, parsley, basil, salt and petter and 2 T olive oil in medium bowl to blend.

Drizzle a large baking sheet with 1T olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom and sprinkle with parmesan cheese.

Bake until mushrooms are tender and filing is heated through and golden on top (about 25 minutes).