Description
This recipe is from taste of home and features golden, caramelized onions and creamy roasted garlic. For some extra heat, add red pepper flakes while sauteing the onions.
Ingredients
- Pancetta
- Olive Oil
- Onions
- Sun-dried Tomatoes Packed In Oil
- Salt
- Pepper
- Garlic
- Goat Cheese
- Portabella Mushrooms
- Part-skim Mozzarella Cheese
- Parmesan Cheese
- Fresh Basil
Instructions
- In large skillet over medium heat, cook pancetta in 1 t olive oil until crisp
- Remove to paper towels with a slotted spoon
- Set aside
- In same skillet, cook and stir onions until softened
- Reduce heat to medium-low, cook, stirring occasionally for 30 minutes or until golden brown
- Stir in sun-dried tomatoes, salt, pepper and pancetta
- Remove from heat
- Remove papery outer skin from garlic
- Cut top off of garlic bulb
- Brush with remaining oil
- Wrap bulb in heavy duty foil
- Bake at 425 degrees for 30-35 minutes or until softened
- Cool for 10-15 minutes
- Squeeze softened garlic into a small bowl
- Stir in goat cheese and onions
- Brush mushrooms with oil
- Grill, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until tender
- Fill mushrooms with onion mixture
- Sprinkle with cheeses
- Place on greased baking sheet
- Bake at 375 degrees for 8-10 minutes or until cheese is melted
- Sprinkle with basil