Pancetta Stuffed Mushrooms
Like edible little pots of gold, these preposterously delicious pancetta stuffed mushrooms make a captivating start to any meal. The trick is simply dousing the mushroom caps with a splash of Madeira before filling them generously and roasting until golden. Inspired by stuffed mushroom variations from the trusty pages of Fine Cooking magazine and the illustrious Ina Garten, these make a truly swoon-worthy appetizer. In addition to many of the usual suspects when it comes to the stuffing ingredients, this rendition features an irresistible combination of crispy pancetta and creamy mascarpone. Fairy-tale finger food...no rainbow chasing required.
Servings 8 servings
Equipment
- medium roasting dish (ceramic or glass)
Ingredients
- 1½ pounds large cremini mushrooms about 16
- 4 tablespoons extra virgin olive oil divided
- 3 tablespoons Madeira wine (or sherry)
- 4 ounces pancetta finely chopped
- 1 large shallot finely chopped
- 1 tablespoon fresh sage finely chopped
- ¾ cup bread crumbs (or panko)
- 4 ounces mascarpone cheese
- ½ cup Parmigiano Reggiano freshly grated
- flat leaf parsley finely chopped
- kosher salt and fresh ground black pepper
Instructions
- Heat the oven to 325℉ and chop the pancetta, shallot, sage, and parsley.
- Clean and prepare the mushrooms by removing and discarding the stems. Gently toss the mushroom caps with the Madeira and 3 tablespoons of the olive oil. Set aside while you prepare the stuffing.
- Place a large skillet over medium heat and add the remaining 1 tablespoon of olive oil. Add the chopped pancetta and cook, stirring frequently until it is crisped, about 5 to 8 minutes.
- Add the chopped shallot and sage. Cook the mixture, stirring occasionally until the shallot is softened, about another 5 minutes.
- Turn off the heat under the skillet and then add the mascarpone, stirring to melt and combine evenly throughout the mixture.
- Then add the freshly grated Parmigiano Reggiano, breadcrumbs, and parsley. Mix together well and season to taste with salt and pepper. Allow the stuffing mixture to cool briefly.
- Generously fill the mushroom caps with stuffing, arranging them snugly in a shallow baking dish. Bake about 45 minutes, until the mushrooms are very tender and the stuffing is golden.