Pancetta and Goat Cheese Stuffed Mushrooms - These stuffed mushrooms are an impressive appetizer choice for any occasion, including your holiday table!
It's that time of year when I start thinking about Thanksgiving. I know, it super early and we're not even at Halloween but I like to plan ahead. I always host and I like to do all the cooking. Okay, I don't just like to do it all, I insist upon doing it all. I, of course, have a few staples that I cook the same way each year (Shortcut Sausage & Cranberry Thanksgiving Stuffing) but I also like to introduce a few new ones too.
When thinking about my menu, I want to have appetizers that are not only delicious but easy to serve. I don't necessarily want everyone hanging around the kitchen with their appetizers while I'm still cooking the main event. I want them to be able to grab and go mingle, preferably in a room where I'm not scrambling around like a lunatic.
Last week, my friend Amy was coming over and I thought it would be the perfect time to practice some appetizers. When she got there I had out a cheese and jam assortment that I'm working on and I also started to cook up a batch of stuffed mushrooms. Unfortunately she couldn't stay for the mushrooms, but no fear, I had another friend who was more than happy to swing by and try a few. Thank you Erin!
The only stuffed mushrooms I have been served have been loaded with sausage but since my stuffing will be loaded with sausage I wanted to switch it up a little bit so I thought Pancetta would work perfectly. I always like to add a little Italian twist on my dishes when it's possible. I thought a tangy goat cheese would balance the pancetta perfectly and I'll tell you something, I wasn't wrong!
Pancetta and Goat Cheese Stuffed Mushrooms are not JUST for Thanksgiving!
These mushrooms are a great choice for your holiday menu, party menu or even as a side dish for your weeknight dinner! Pretty much they're good any old time!
Pancetta and Goat Cheese Stuffed Mushrooms
- 2 T Butter
- 4 oz Pancetta diced
- ½ C Shallots chopped
- 16 oz Mushrooms Baby Bella/Cremini
- ¼ C White Wine
- ½ C Breadcrumbs seasoned
- ½ C Crumbled Goat Cheese
- 2 T Parsley freshly chopped
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1-2 T Olive oil for drizzling
- Preheat oven to 400.
- Clean mushrooms and remove stems. Chop stems and set aside.
- Heat saute pan over medium heat with butter. Once butter is melted add pancetta to pan and cook until browned, stirring often, about 3-5 minutes. Add shallots, chopped mushroom stems, salt and pepper. Stir in white wine. Cook another 3-5 minutes until shallots and mushrooms are soft and wine is just about evaporated. Remove from heat and set aside. Allow to cook slightly.
- In a large bowl stir together bread crumbs, parsley and cooked shallot mixture. Fold in the goat cheese. Taste mixture and adjust for salt and pepper as needed.
- Spoon mixture into each mushroom cap.
- Place each stuffed mushroom cap into a buttered or sprayed baking dish. Drizzle olive oil over the mushrooms.
- Bake 20-25 minutes.
- Garnish with additional chopped parsley if desired.