Stuffed Mushrooms with Goat Cheese & Pancetta

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Stuffed Mushrooms with Goat Cheese & Pancetta

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.

Stuffed Mushrooms with Goat Cheese & Pancetta

Toss the mushrooms with a tablespoon of olive oil and baked them in a 400F oven.

Fry the pancetta while the mushrooms are cooking:

Stuffed Mushrooms with Goat Cheese & Pancetta

And lay them on a paper towel to drain.

Stuffed Mushrooms with Goat Cheese & Pancetta

Chop the shallot:

Stuffed Mushrooms with Goat Cheese & Pancetta

And then sauté them in the pancetta grease.

Stuffed Mushrooms with Goat Cheese & Pancetta

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.

Stuffed Mushrooms with Goat Cheese & Pancetta

Sauté them with the shallots.

Mince about 2 cloves of garlic:

Stuffed Mushrooms with Goat Cheese & Pancetta

Add the minced garlic and about 5 scallions (chopped) into the pan with everything else.

Stuffed Mushrooms with Goat Cheese & Pancetta

Add a handful of panko:

Stuffed Mushrooms with Goat Cheese & Pancetta

Stir everything together and add salt and pepper to taste.

Stuffed Mushrooms with Goat Cheese & Pancetta

After about 15-20 minutes the mushrooms should be ready to stuff.

Stuffed Mushrooms with Goat Cheese & Pancetta

Add the panko mixture:

Stuffed Mushrooms with Goat Cheese & Pancetta

And a dollop of goat cheese.

Stuffed Mushrooms with Goat Cheese & Pancetta

Last but not least, top with pancetta.

Stuffed Mushrooms with Goat Cheese & Pancetta

Put the mushrooms back into the oven for another 5 minutes so the goat cheese gets warm and creamy.

Stuffed Mushrooms with Goat Cheese & PancettaMmm.

These will be perfect at your next party.

Stuffed Mushrooms with Goat Cheese & Pancetta

Or even as a Main Course… like we did last night.

 

Stuffed Mushrooms with Goat Cheese & Pancetta
Author: 
 
Mushrooms stuffed with a mixture of shallots, garlic, scallions and panko and then topped with goat cheese and pancetta.
Ingredients
  • 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
Instructions
  1. Preheat oven to 400F.
  2. Wipe the mushrooms with a damp towel and pop the stems out. Save 5-6 stems for the filling.
  3. Toss the mushroom caps with a tablespoon of olive oil and baked them for 15-20 minutes.
  4. Fry the pancetta until crispy and drain on a paper towel.
  5. Sauté the chopped shallots in 1-2 tablespoons of the pancetta grease until translucent.
  6. Finely dice 5-6 mushroom stems and add them to the shallots.
  7. Add the minced garlic and chopped scallions and cook for another minute.
  8. Add the panko to the pan and mix everything together until the panko is lightly toasted, about 1 minute.
  9. Add salt and pepper to taste.
  10. Stuff the mushroom caps with the panko mixture.
  11. Top the stuffed mushrooms with a dollop of goat cheese.
  12. Last but not least, top with a piece of the crispy pancetta.
  13. Put the mushrooms back into the oven for another 5 minutes so the goat cheese gets warm and creamy.

 

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