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Pancetta Stuffed Mushrooms

Melted gruyere cheese and pancetta make these mushrooms the perfect bite.
Course Appetizer
Servings 4
Author Kat Jeter & Melinda Caldwell


  • 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.