Italian Stuffed Mushrooms

  • Prep Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings



Preheat oven to 375.

Using a spoon or your fingers, pop out mushroom stems and set aside. Finely dice 1/3 cup of reserved mushroom stems.

Heat 1 tablespoon olive oil in sauté pan over medium heat. Add diced mushroom stems, bacon and onion. Cook until soft and lightly brown; add garlic and sauté an additional 2 minutes. Remove from heat and add breadcrumbs, Parmesan and wine. Mix well and season with salt and pepper.

Place mushrooms stem side up in a baking dish. Spoon ricotta inside each mushroom then tops with breadcrumb mixture. Brush remaining olive oil on top of bread crumb mixture. Bake for 25 minutes until soft and brown.