Stuffed Mushrooms with Goat Cheese & Pancetta
Are you ready for this?
Mushrooms stuffed with a mixture of shallots, garlic, scallions and panko and then topped with goat cheese and pancetta.
Yes. Yes it was.
And, it’s simple!
Wipe the mushrooms with a damp towel and pop the stems out.
Toss the mushrooms with a tablespoon of olive oil and baked them in a 400F oven.
Fry the pancetta while the mushrooms are cooking:
And lay them on a paper towel to drain.
Chop the shallot:
And then sauté them in the pancetta grease.
Stop looking at me like that. There is a lot of flavor in that pan and it shouldn’t be wasted.
Chop some of the stems — I ended up using about 5 stems and one of the mushrooms that broke during the stem removal.
Sauté them with the shallots.
Mince about 2 cloves of garlic:
Add the minced garlic and about 5 scallions (chopped) into the pan with everything else.
Add a handful of panko:
Stir everything together and add salt and pepper to taste.
After about 15-20 minutes the mushrooms should be ready to stuff.
Add the panko mixture:
And a dollop of goat cheese.
Last but not least, top with pancetta.
Put the mushrooms back into the oven for another 5 minutes so the goat cheese gets warm and creamy.
Mmm.
These will be perfect at your next party.
Or even as a Main Course… like we did last night.
- 8 oz. whole mushrooms, button or cremini
- 1 TBS olive oil
- 7-8 slices of pancetta
- 1 large shallot (or 2 small), chopped
- 2 cloves of garlic, minced
- 5 scallions, chopped
- Handful of panko, about ½ cup
- 4 oz. goat cheese, or cheese of choice
- Salt and Pepper, to taste
- Preheat oven to 400F.
- Wipe the mushrooms with a damp towel and pop the stems out. Save 5-6 stems for the filling.
- Toss the mushroom caps with a tablespoon of olive oil and baked them for 15-20 minutes.
- Fry the pancetta until crispy and drain on a paper towel.
- Sauté the chopped shallots in 1-2 tablespoons of the pancetta grease until translucent.
- Finely dice 5-6 mushroom stems and add them to the shallots.
- Add the minced garlic and chopped scallions and cook for another minute.
- Add the panko to the pan and mix everything together until the panko is lightly toasted, about 1 minute.
- Add salt and pepper to taste.
- Stuff the mushroom caps with the panko mixture.
- Top the stuffed mushrooms with a dollop of goat cheese.
- Last but not least, top with a piece of the crispy pancetta.
- Put the mushrooms back into the oven for another 5 minutes so the goat cheese gets warm and creamy.