Stuffed Mushrooms with Goat Cheese & Pancetta
Author: NecessaryIndulgences.com
- 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.
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2012/02/stuffed-mushrooms-with-goat-cheese-pancetta/
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