This recipe was inspired by the leftover pancetta and leeks in my refrigerator from last nights dinner as well as my new found/rediscovered love for ricotta cheese.
Pancetta Leek Stuffed Baby Bellas
In a small skillet, cook 1/2 cup of pancetta for about 2 minutes. Add 1/2 tsp of butter and one chopped leek. Saute until slightly browned about 3 minutes.
In a bowl, combine 1/2 cup of ricotta, 2 Tbl of breadcrumbs (preferably seasoned), a dash of pepper 1/4 of a cup of finely grated cheddar cheese and pancetta leek mixture.
Wash and remove stems from mushrooms. I used about 8 baby bella mushrooms however you could also use full sized portabellas or any mushroom you choose for that matter. Stuff mushrooms with mixture.
Place in a baking dish. Add about 1/4 cup of white wine to dish and cover with foil. Bake at 350 for about 30 minutes or until bubbly.
I ate these as my main course meal tonight but they would also be fabulous as an appetizer or a side dish with a juicy steak.
When you serve, be sure to spoon wine drippings from pan over the top and of course some fresh ground pepper... Ah Say WHEN!!!
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