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Stuffed Mushrooms with Pancetta, Shallots & Sage

February 28, 2012

I am a big fan of stuffing.  It adds an entire new dimension to your meals and your cooking skills.

This recipe is very easy.  There is nothing complicated about it at all.  The flavors are simple and satisfying.  These stuffed mushrooms make wonderful hors d’oeuvres for entertaining guests or as a light meal all on their own.

Have you ever used pancetta?  Pancetta is the Italian version of bacon, it is  made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It differs from bacon in that it is cured, but it isn’t smoked.  If you do not have pancetta you can substitute it with bacon.  To lessen the smokiness, blanch the bacon before using it.

Stuffed Mushrooms with Pancetta, Shallots & Sage

35 to 40 cremini mushrooms, about 1-1/2 to 2 inches wide
3 tablespoons butter; plus more for the baking dish
¼ cup pancetta, finely diced
5 medium shallots, finely diced
2 teaspoons chopped fresh sage
Pinch dried red chile flakes
Sea salt and freshly ground black pepper
2/3 cup coarse fresh breadcrumbs
1/4 cup freshly grated Parmigiano Reggiano
2 to 3 tablespoons extra-virgin olive oil for drizzling

To Prepare

Position a rack in the center of the oven and heat the oven to 425°F. Trim and discard the very bottom of the mushroom stems (these can be used in a vegetable stock). Remove the mushroom stems and finely chop them, along with five of the largest mushroom caps.  Heat a medium sauté pan over medium heat for 1 minute and add 2 tablespoons of the butter. When it has melted, add the pancetta and cook until it starts to render some of its fat, 1 to 2 minutes. Add the shallots, sage, and chile flakes; cook gently until the shallots are tender, about 4 minutes (reduce the heat if the shallots begin to brown). Stir in the chopped mushroom stems and 1/2 teaspoon salt. Cook, stirring frequently, until the mixture is tender, about 3 minutes. Add the remaining 1 tablespoon butter. When it has melted, transfer the mushroom mixture to a bowl and stir in the breadcrumbs and Parmigiano. Season to taste with salt and pepper and let cool slightly.

Butter a shallow baking dish large enough to hold the mushrooms in one layer. Arrange the mushrooms in the dish and season the cavities with salt and pepper. Stuff each cavity with a rounded teaspoonful of the filling, or more as needed. The filling should form a tall mound. (You may have leftover filling; if you have extra mushrooms, keep stuffing until you run out of filling.) Drizzle the mushrooms with the olive oil and bake until the mushrooms are tender and the breadcrumbs are golden brown, 20 to 25 minutes. Transfer to a platter and serve warm.

Makes 35-40 hors d’oeuvres

Source Fine Cooking

Stuffing mushrooms, meats, and/or vegetables is a wonderful way to add new flavors and dimensions to your meals.

Here are some more recipes that use stuffing:  Stuffed Portobello Mushrooms, Stuffed Pork Roast with Roasted Vegetables, or Chicken Cordon Bleu.

From our kitchen to yours,
Sydney Jones

6 Comments leave one →
  1. February 28, 2012 2:42 pm

    Beautiful photos, and the dishes sound delicious!

  2. February 29, 2012 1:00 am

    What a lovely little appetizer. I love stuffed mushrooms. I have one that I stuff with feta cheese and our family loves it out on the grill. However this one has lots of dimension of flavor will have to give it a try. BAM

    • February 29, 2012 5:01 am

      Thanks Bam 🙂 I think yours sounds super delicious too, I’d love to try it!!!

  3. February 29, 2012 7:00 am

    A great appetizer. I try to make stuffed mushrooms during the holidays. May need to rethink that and have them more often! 🙂

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