Stuffed Mushrooms w/Ricotta

Ingredients:

• 12 Medium Sized Button Mushrooms
• 2 Tablespoons Finely Chopped Pancetta or Bacon
• 1 Tablespoon Olive Oil
• 1/4 Cup Onion, Finely Diced
• 1 Large Garlic clove, Peeled & Finely Minced
• 2 Tablespoons Finely Chopped Fresh Parsley
• 1/4 Cup Breadcrumbs
• 4 Tablespoons White Wine
• 3 Tablespoons Grated Parmesan Cheese
• Salt, to taste
• Pepper, to taste

For The Ricotta Mixture & Baking the Mushrooms:

• 1 Cup Ricotta Cheese
• Salt & Pepper
• 4 Tablespoons Olive Oil

Directions:

1. Clean the mushrooms and pop out the stems. Dice 1/3 cup of the mushroom stems
2. Preheat the over to 380°F
3. Heat the olive oil and cook the onion, mushroom stems, and pancetta. Cook until the vegetables are softened and the pancetta is lightly browned. Then, add the garlic and cook for a couple more minutes
4. Remove from heat and add parsley, breadcrumbs, and grated cheese. Next, season with salt and pepper to taste. Moisten with some wine. Also season the ricotta with salt and pepper
5. Place the mushrooms in a baking dish. Using a spoon, fill each with about a teaspoonful of cheese. Top the cheese with the breadcrumb mix. Press lightly with your fingers to help it adhere.
6. Drizzle the filled mushroom caps with the remaining olive oil. Bake for about 30 minutes or until the mushroom is soft and light brown.
7. Let cool before serving