STREAMING NOW: Chuck's Week Off

Holiday Stuffed Mushrooms - Rachael Ray

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Rachael Ray”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Clean mushroom caps with damp paper towel.
  3. Heat oil in a large skillet over medium-high heat.
  4. Quickly saute mushrooms until caps begin to become dark and tender and have rendered their juices.
  5. Remove from heat; transfer mushrooms to a small, flat baking pan, draining liquid from insides of caps as you remove from skillet.
  6. Wipe out skillet and return to heat.
  7. Heat olive oil in skillet; saute onion, garlic, and chopped reserved mushroom stems; saute until tender; remove from heat.
  8. In a bowl, combine onion mixture with bread crumbs, fontina, parmesan, pancetta, and egg.
  9. Using a melon baller or a fingertip, mound stuffing onto caps; place stuffed mushrooms on a baking sheet; bake 10-15 minutes or until golden.
  10. Top each with a dot of chopped red bell pepper and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a