These mushrooms are great because you can make them ahead and then just pop them into the oven right before you need to serve them. They're surprisingly easy and quick to prepare!
Italian Stuffed Mushrooms with Pancetta
Recipe from the Best of Fine Cooking Magazine, Party Food and Cocktails 2010
- 35-40 cremini mushrooms (about 1 1/2 lb), about 1 1/2-2 inches wide
- 3 tbsp unsalted butter, more for the baking dish
- 1 1/2 oz pancetta, finely diced (about 1/4 cup)\5 medium shallots, finely diced
- 2 tsp chopped fresh sage
- pinch of crushed red pepper flakes
- kosher salt and freshly ground black pepper
- 2/3 cups coarse fresh breadcrumbs (preferably from a day-old rustic french or italian loaf)
- 1/4 cup freshly grated parmigiano-regiano
- 2 to 3 tbsp extra-virgin olive oil, for drizzling
- Position a rack in the center of the oven and heat the oven to 425F. Trim and discard the very bottom of the mushroom stems. Remove the mushroom stems and finely chop them, along with 5 of the largest mushroom caps.
- Heat a medium saute pan over medium heat for 1 minute and add 2 tbsp of the butter. When it has melted, add the pancetta and cook until it starts to render some of its fat, 1 to 2 minutes. Add the shallots, sage and red pepper flakes, cook gently until the shallots are tender, about 4 minutes (reduce the heat if shallots begin to brown). Stir in the chopped mushroom stems and 1/2 tsp salt. Cook, stirring frequently, until the mixture is tender, about 3 minutes. Add the remaining 1 tbsp butter. When it has melted, transfer the mushroom mixture to a bowl and stir in the breadcrumbs and parmigiano. Season to taste with salt and pepper and let cool slightly.
- Butter a shallow baking dish large enough to hold the mushrooms in one layer. Arrange the mushrooms in the dish and season the cavities with salt. Stuff each cavity with a rounded 1 tsp of the filling, or more as needed. The filling should form a tall mound. You may have leftover filling; if you have extra mushrooms, keep stuffing until you run out of filling.
- Drizzle the mushrooms with the olive oil. Bake until the mushrooms are tender and the breadcrumbs are golden brown, 20-25 minutes. Transfer to a platter and serve warm.