Pancetta Stuffed Mushrooms are an appetizer that is simple but delicious!
Alright guy, today I have to share the recipe for these Pancetta Stuffed Mushrooms with you. Melinda and I came up with the recipe the other day and it is pretty darn awesome! If you have never used pancetta it is bacon’s slightly more exotic Italian cousin. It differs from bacon in the way it is made. Pancetta is cured, and bacon is cured and smoked. If you want to try this recipe but can’t find pancetta feel free to use bacon, just blanch it in boiling water to remove some of the smokey flavor so it tastes more like pancetta.
We used cubed pancetta and sauteed it for 5 minutes over high heat to render some of the fat our and crisp it up and little. Then we scooped the pancetta out of the pan onto a paper towel to let some of the grease drains away, and to allow the pancetta pieces to cool.
While the pancetta cooled we capped our mushrooms, popping off the stems and then scooping out the gills around the inside of the mushroom cap. Once the mushrooms were ready we mixed the pancetta with shredded Gruyère cheese and stuffed each mushroom cap. Make sure they are nice and full because everything will shrink a little as it cooks. We placed the mushrooms on a baking sheet and baked them at 400°F for 10 minutes.
When they are ready the cheese on top will be ooey, gooey, and the mushrooms will have softened but still be firm enough to pick up. Mushrooms release a lot of water so while you let them cool a little I suggest sitting them on a paper towel rather than leaving them on the baking sheet which will probably have a lot of mushroom juice on it.
The melted Gruyère pairs perfectly with the salty pancetta, making each mushroom cap the perfect bite. They make a great appetizer for parties, simple and quick to make but very sophisticated looking!
- 12 mushrooms
- 4 oz. Gruyère shredded
- 4 oz Pancetta cubed
- Preheat oven to 400°F
- Saute pancetta in a skillet until crisp, about 5 minutes. Then set aside on a paper towel to remove grease.
- Clean and cap mushrooms.
- Mix pancetta with Gruyère and stuff mushroom caps.
- Bake on cookie sheet for 10 minutes.
- Remove from oven and let cool slightly before serving.
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