↞ recipe box start page
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
Extra-virgin olive oil
8 ounces pancetta, cut into 1/2-inch dice
1 onion, finely diced
Pinch crushed red pepper flakes
Kosher salt
2 cloves garlic, smashed and finely chopped
1 pound cremini mushrooms, cleaned, caps reserved, stems removed and finely chopped
1 tablespoon finely chopped fresh rosemary leaves
1/2 cup dry white wine
8 ounces ground pork
1/2 cup breadcrumbs
1/2 cup grated Parmesan
1 large egg
Preheat the oven to 375 degrees F.
Coat a large saute pan with olive oil, add the pancetta and put the pan over medium-high heat. Cook until the pancetta starts to become brown and crispy. Add the onions and crushed red pepper, and season with salt. Cook until the onions are very soft and aromatic, about 5 minutes. Add the garlic and cook for another minute. Stir in the mushroom stems and rosemary and saute until they look very brown and wilted. Add the white wine and cook until the wine has evaporated. Remove from the heat and let cool.
In a large bowl, combine the pork, breadcrumbs, Parmesan and egg. Add the cooled mushroom mixture and combine well. Make a little tester patty and cook it to make sure the seasoning is correct. Season with salt if needed. If the filling seems a little dry, add 1/4 to 1/2 cup of water to really moisten things up.
Fill each mushroom cap generously with the filling. Arrange on a baking sheet and bake until the filling is cooked through, brown and crisp on top, 7 to 8 minutes. Transfer to serving platters and serve hot.
view more member recipes
PORK AND PANCETTA STUFFED MUSHROOMS
view my recipes
print
save
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
Extra-virgin olive oil
8 ounces pancetta, cut into 1/2-inch dice
1 onion, finely diced
Pinch crushed red pepper flakes
Kosher salt
2 cloves garlic, smashed and finely chopped
1 pound cremini mushrooms, cleaned, caps reserved, stems removed and finely chopped
1 tablespoon finely chopped fresh rosemary leaves
1/2 cup dry white wine
8 ounces ground pork
1/2 cup breadcrumbs
1/2 cup grated Parmesan
1 large egg
Preheat the oven to 375 degrees F.
Coat a large saute pan with olive oil, add the pancetta and put the pan over medium-high heat. Cook until the pancetta starts to become brown and crispy. Add the onions and crushed red pepper, and season with salt. Cook until the onions are very soft and aromatic, about 5 minutes. Add the garlic and cook for another minute. Stir in the mushroom stems and rosemary and saute until they look very brown and wilted. Add the white wine and cook until the wine has evaporated. Remove from the heat and let cool.
In a large bowl, combine the pork, breadcrumbs, Parmesan and egg. Add the cooled mushroom mixture and combine well. Make a little tester patty and cook it to make sure the seasoning is correct. Season with salt if needed. If the filling seems a little dry, add 1/4 to 1/2 cup of water to really moisten things up.
Fill each mushroom cap generously with the filling. Arrange on a baking sheet and bake until the filling is cooked through, brown and crisp on top, 7 to 8 minutes. Transfer to serving platters and serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pancetta-stuffed Beef Tenderloin With Port Mushrooms
by sgre52160
6 ounces chopped pancetta 3 tablespoons extra-virgin olive oil 3 - 3 1/2 pounds boneless beef tenderloin Salt and pepper 4 tablespoons butter 1 1/4 cups finely chopped parsley 3 tablespoons fres
by sgre52160
6 ounces chopped pancetta 3 tablespoons extra-virgin olive oil 3 - 3 1/2 pounds boneless beef tenderloin Salt and pepper 4 tablespoons butter 1 1/4 cups finely chopped parsley 3 tablespoons fres
Tuscan Pork Cutlets With Pancetta & Mushrooms
by sgre52160
8-10 oz pork tenderloin cutlets Tuscan Grill Rub to taste, or pinches of cumin, rubbed sage, fine sea salt and black pepper Superfine flour, as needed 1/4 cup minced Pancetta 1 tbsp minced shallot
by sgre52160
8-10 oz pork tenderloin cutlets Tuscan Grill Rub to taste, or pinches of cumin, rubbed sage, fine sea salt and black pepper Superfine flour, as needed 1/4 cup minced Pancetta 1 tbsp minced shallot
Pasta With Pancetta, Chicken, Asparagus And Mushrooms
by ICOOK2
3 Tbs. extra virgin olive oil 6 cloves garlic, chopped 1 lg. shallot, chopped 1/4 lb. pancetta, shredded (Italian unsmoked cured bacon) 1 10-oz. pkg. sliced white button mushrooms 1/2 tsp. f
by ICOOK2
3 Tbs. extra virgin olive oil 6 cloves garlic, chopped 1 lg. shallot, chopped 1/4 lb. pancetta, shredded (Italian unsmoked cured bacon) 1 10-oz. pkg. sliced white button mushrooms 1/2 tsp. f
Pork Stuffed Mushrooms
by sgre52160
1 lb ground pork 1 egg, beaten 1 small green onion, minced 1 tbsp sherry and soy sauce 1/2 cup finely chopped onion and soft bread crumbs 1/8 tsp ground ginger and nutmeg Salt and pepper 20 mus
by sgre52160
1 lb ground pork 1 egg, beaten 1 small green onion, minced 1 tbsp sherry and soy sauce 1/2 cup finely chopped onion and soft bread crumbs 1/8 tsp ground ginger and nutmeg Salt and pepper 20 mus
Green Beans With Crispy Pancetta, Mushrooms, And Shallots
by sgre52160
Kosher salt 1-1/2 lbs green beans, trimmed 2-1/2 oz thinly sliced pancetta (five or six 1/4- to 1/2-inch-thick slices) 3 tbsp extra virgin olive oil, divided 6 medium cremini mushrooms, trimmed, h
by sgre52160
Kosher salt 1-1/2 lbs green beans, trimmed 2-1/2 oz thinly sliced pancetta (five or six 1/4- to 1/2-inch-thick slices) 3 tbsp extra virgin olive oil, divided 6 medium cremini mushrooms, trimmed, h
view more member recipes
related CDKitchen recipes
Baked Stuffed Pork Chops
Linguine with Clams and Pancetta
Linguine With Pancetta Mushroom Cream Sauce
Pork Wellington
Crispy Salmon With Pancetta And Sage
Baked Ziti With Spicy Pork And Sausage Ragu
Roasted Pancetta-Topped Beef Tenderloin With Wild Mushrooms
Green Beans With Pancetta
Chinese Stuffed Mushrooms
Beef Stuffed Mushrooms