Portabella Pancetta Pizza Stuffed Mushroom

Ingredients

20 baby portobello mushrooms (stems removed)
1, 16 oz jar Mid’s pizza sauce
2 tbsp Parmesan cheese finely grated
6 oz low moisture mozzarella (grated)
4 oz diced pancetta
1 tsp freshly chopped oregano
Salt and red pepper flakes to taste

Instructions

Preheat oven to 425 degrees. Brown pancetta in cast iron pan and drain excess fat. Remove stems from mushrooms and arrange spoon appropriately 1 tsp of sauce unto each mushrooms, sprinkle with crispy pancetta, top with shredded mozzarella cheese, sprinkle with kosher salt and red pepper flakes. Bake for 20-25 minutes until cheese is golden brown. Remove from oven and top with grated Parmesan and chopped oregano. Serve immediately. Enjoy!

by apartywithus

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 1230kcal Calories from fat 831
% Daily Value
Total Fat 92g	142%
Saturated Fat 42g	210%
Transfat 0g
Cholesterol 229mg	76%
Sodium 2464mg	103%
Carbohydrate 31g	10%
Dietary Fiber 8g	32%
Sugars 17g
Protein 75g

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g