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.
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2012/02/stuffed-mushrooms-with-goat-cheese-pancetta/