Stuffed Mushroom

Ingredients
  • 15 Large white mushrooms about 1.25 pounds
  • 1/2 Cup Chopped Pancetta
  • 1 Medium onion
  • 2 Cloves garlic
  • 1 jar RAGÚ® Tomato Garlic & Onion Sauce
  • 1/4 Cup + TBSP grated Parmesan cheese
  • 1/2 Cup + TBSP seasoned panko bread crumbs, divided
Instructions
  1. Heat oven to 400°F
  2. Remove mushroom stems and finely chop. Heat pancetta in large skillet on medium heat. Cook 2 minutes or until crispy. Add mushroom stems, onions, and garlic. Cook 5 minutes or until tender, stirring occasionally.
  3. Stir in 1 1/4 cups of RAGU® Tomato, Garlic & Onion Sauce, 1/4 cup cheese, and 1/2 cup breadcrumbs. Cook 4 minutes or until mixture has thickened, stirring occasionally.
  4. Arrange mushroom caps on foil-lined baking sheet. Spoon filling into mushrooms.
  5. Combine remaining cheese and breadcrumbs; sprinkle on top of mushrooms.
  6. Bake the stuffed mushroom for 30 minutes.