Italian Stuffed Portobellos

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 ounces pancetta, finely chopped or 4 ounces bacon, strips finely chopped
• 1 tablespoon olive oil, divided (plus 1 t)
• 4 cups onions, sliced
• 2 tablespoons sun-dried tomatoes packed in oil, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 garlic, bulb whole
• 3 tablespoons goat cheese, crumbled
• 4 large portabella mushrooms
• 2 tablespoons olive oil
• 1/3 cup part-skim mozzarella cheese, shredded
• 3 tablespoons parmesan cheese, shredded
• 1 tablespoon fresh basil, minced

Recipe

• 1 in large skillet over medium heat, cook pancetta in 1 t olive oil until crisp.
• 2 remove to paper towels with a slotted spoon; set aside.
• 3 in same skillet, cook and stir onions until softened.
• 4 reduce heat to medium-low, cook, stirring occasionally for 30 minutes or until golden brown.
• 5 stir in sun-dried tomatoes, salt, pepper and pancetta.
• 6 remove from heat.
• 7 remove papery outer skin from garlic (do not peel or separate cloves).
• 8 cut top off of garlic bulb.
• 9 brush with remaining oil.
• 10 wrap bulb in heavy duty foil.
• 11 bake at 425 degrees for 30-35 minutes or until softened.
• 12 cool for 10-15 minutes.
• 13 squeeze softened garlic into a small bowl; stir in goat cheese and onions.
• 14 brush mushrooms with oil.
• 15 grill, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until tender.
• 16 fill mushrooms with onion mixture; sprinkle with cheeses.
• 17 place on greased baking sheet.
• 18 bake at 375 degrees for 8-10 minutes or until cheese is melted.
• 19 sprinkle with basil.