It’s usually the simple dishes that give me the most pleasure. And this is one of those dishes. Stuffed mushrooms are the perfect party appetizer or even a small meal for two. They’re pretty delicious no matter what you stuff them with and super easy to whip up.
I love this method because it’s the perfect way to get rid of vegetables before they go bad. These mushrooms are really flavorful and super filling from the pancetta and breadcrumb mixture. If you can’t find pancetta, you can replace it with prosciutto or regular bacon. And any mushroom variety will taste great like button or crimini.
Pancetta Stuffed Mushrooms
Preheat oven to 375°F.
In a hot pan, crisp up the slices of pancetta and set aside on paper towels and cool. In the meantime, remove the stems from mushrooms. Save about half of the stems and finely mince; set aside in a bowl.
Crumble the pancetta slices into the bowl, then add the cheese, garlic, bread crumbs, olive oil, herbs, salt and pepper. Stuff the mixture into the mushroom caps and place in an oven safe dish, then drizzle mushrooms with olive oil. Bake for about 25-30 minutes, until mushrooms are tender.
Total Time: 40 minutes
Yield: makes 20 mushrooms
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