Stuffed Mushrooms With Pancetta, Shallots & Sage

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MAKES 30 HORS D’OEUVRES

Stuffed Mushrooms with Breadcrumbs, Cheese and Bacon. Selective focus.

Ingredients

35 to 40 medium mushrooms (about 1½ lb.), 1½ to 2 inches wide
3 Tbs. unsalted butter; more for the baking dish
1½ oz. pancetta, finely diced (¼ cup)
5 medium shallots, finely diced
2 tsp. chopped fresh sage
Pinch of dried red pepper flakes
Kosher salt and freshly ground black pepper
½ cup coarse fresh breadcrumbs (preferably from a day-old rustic French or Italian loaf)
½ cup freshly grated Parmigiano-Reggiano
2 to 3 Tbs. extra-virgin olive oil

Note (from recipe)

These can be prepared a day in advance and refrigerated—just let them come to room temperature before baking. Also, hold off on drizzling them with olive oil until just before baking.

Method

1. Prepare the mushrooms

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. Remove the mushroom stems and finely chop them, along with five of the largest mushroom caps.

Top view of cooking tray with just baked Cremini Mushrooms stuffed with roasted mushrooms legs, with onion, spinach, bread crumbs and goat cheese.

2. Prepare the filling

Heat a medium sauté pan over medium heat for 1 minute and add 2 Tbs. of the butter.

When melted, add the pancetta and cook until it begins to render its fat, about 1 to 2 minutes.

Add the shallots, sage, and red pepper 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 ½ tsp. salt. Cook, stirring frequently, until the mixture is tender, about 3 minutes.

Add the remaining 1 Tbs. butter. When melted, transfer the mushroom mixture to a bowl and stir in the breadcrumbs and Parmigiano.

Season to taste with salt and pepper. Let cool slightly.

3. Stuff and bake

Butter a shallow baking dish large enough to hold the mushrooms in one layer.

Arrange the mushroom caps in the dish and season the cavities with salt.

Stuff each cavity with a rounded teaspoon of the filling, or more as needed. The filling should form a small mound. (You may have leftover filling; if so, you can stuff additional mushrooms.)

Drizzle the mushrooms lightly with olive oil.

Bake until the mushrooms are tender and the breadcrumbs are golden brown, about 20 to 25 minutes.

Transfer to a platter and serve warm.

Per Serving (Nutrition)

35 Calories
1g Protein
2g Carbohydrates
3g Total Fat
1g Saturated Fat
1.5g Monounsaturated Fat
1g Polyunsaturated Fat
5mg Cholesterol
100mg Sodium
0g Fiber