Goat Cheese and Pancetta Stuffed Baby Bella Mushrooms

1. Clean mushrooms and pat dry with a paper towel. Carefully remove stems from mushroom caps. Finely chop the stems and set aside.

2. Preheat oven to 400F.

3. Line parchment paper on a baking pan, and place mushroom caps on it, hollow side down. Brush caps with olive oil.

4. Bake for 10 minutes until slightly softened. Let them cool. Some liquid will spill out from the caps once cooled.

5. In a skillet, cook pancetta over medium heat until it starts to crisp. Then add in bell pepper, red onion, garlic and chopped mushroom stems. Cook until softened, about 5 minutes. Cool.

6. In a medium bowl, mix cooled pancetta mixture with goat cheese and cheddar.

7. Line aluminum foil on a baking pan, and then transfer cooled mushroom caps, hollow side up. Spoon a tablespoonful of the filling into each mushroom cap.

8. Turn oven down to 375F. Bake for 10 minutes until mushrooms are softened and golden. Sprinkle with parsley.