Pancetta Stuffed Mushrooms

*24 ounces Baby Bella Mushrooms

*1/2 White Onion, diced

*5 ounces Pancetta Cubes, cooked like you would cook bacon

*1/4 teaspoon Fresh Ground Pepper

*Extra Light Olive Oil, for oil drizzle

*Sea Salt, to taste

*Crumbled Feta, topping

Rinse and pat dry with paper towels the mushrooms. Twist to remove the mushroom stems and set stems aside. Place the mushroom caps on foil lined half baking sheet or 2 quarter baking sheets and drizzle mushroom caps lightly with extra light olive oil.

Cook the pancetta on medium-low heat in a cast iron skillet until browned and crisp. Then chop the mushroom stems into small pieces. Then add mushroom pieces and onions to the skillet of browned pancetta, sauté mixture for about 5 minutes.

Take the pancetta mixture and add about a teaspoon of mixture to each mushroom cap. Cook 25 minutes in a preheated oven 400*F.

Remove mushrooms from the oven and top cooked pancetta stuffed mushrooms with feta cheese. Serve

Enjoy!

Lindy