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Pancetta Stuffed Mushroom - Recipe

Flavorful hors d'oeuvres for the Holidays or anytime.
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Pancetta Stuffed Mushroom Recipe
  • Preheat oven to 425°.
  • Trim mushroom stems by cutting off the very end and discarding.
  • Remove mushroom stems from the caps and finely chop them along with five of the largest mushroom caps.
  • Heat a medium sauté pan with 2 tablespoons of butter.
  • Add pancetta and stir until it starts to render some of the fat. (3-5 minutes)
  • Add shallots, sage and chile flakes.
  • Cook until shallots are tender. (5 minutes)
  • Reduce heat if shallots start to brown.
  • Stir in chopped mushrooms and 1/2 teaspoon of salt.
  • Cook, stirring frequently, until mixture is tender. (5-10 minutes)
  • Add the remaining 1 tablespoon of butter.
  • When it has melted, transfer mixture to a bowl and stir in breadcrumbs and cheese.
  • Season to taste with salt and pepper.
  • Butter a casserole dish large enough to hold the mushrooms in one layer.
  • Arrange mushrooms in the dish and season their cavities with salt.
  • Stuff cavities with a rounded spoonful of filling. Enough to fill and form a small mound on top of the mushroom. (If you have extra stuffing, use extra mushrooms and fill.)
  • Drizzle the mushrooms with olive oil and bake until mushrooms are tender and breadcrumbs are golden brown. (25-30 minutes)
  • Serve warm.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 16
-1 1/2 pounds favorite mushrooms - approximately 1 1/2 inches wide
-3 tablespoons unsalted butter, more for casserole dish
-1/2 cup pancetta, finely diced
-2 medium shallots, finely diced
-2 tablespoons fresh sage, chopped
-1 pinch red chile flakes
- salt and pepper to taste
-2/3 cup seasoned bread crumbs
-1/2 cup fresh grated asiago or parmesan cheese, more for garnish
-3 tablespoons olive oil for drizzling