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
Ingredients
- 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
Instructions
- 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.
Patty Haxton Anderson says
I really like this recipe and I adore stuffed mushrooms.
peter @feedyoursoultoo says
These look great. I have to remember to make stuffed mushrooms soon.
Patricia @ Grab a Plate says
I saw this in my FB feed this morning and have been thinking about them since! They look amazing and I think they'd be perfect for a holiday meal starter (or anytime)! Lovely!
meigancam01 says
Very delicious and testy.
Thanks for sharing.
nancy@skinnykitchen.com says
This is such a fabulous appetizer for the holidays!
Angela says
Oh you had me at pancetta!! These will be perfect for Thanksgiving!!
foodyschmoody says
I've been on such a pancetta and prosciutto kick lately!
The Food Hunter says
I drool every time I see these.
Healing Tomato says
What a great idea for an appetizer! They look amazing and you take great pictures.
foodyschmoody says
Aw, thanks Rini, you know just how to make this girl smile!
linda spiker says
Love the look of these! Pinned and shared!
foodyschmoody says
Awesome, thank you so much!
Debra @ Bowl Me Over says
Every time I see your pictures of the stuffed mushrooms (and I've visited this recipe several times...) I start drooling! These look fantastic!
Debi @ Life Currents says
These look so good. They'd be a great appetizer at Thanksgiving, or even a side dish at the meal! Yum!
DORA says
I'VE MADE THESE A FEW TIMES AND EVERYONE RAVES ABOUT THEM!!
foodyschmoody says
I'm glad they have gone over well. They are a crowd pleaser over here too
Angela says
Hi there – can I make this ahead of time and keep in the fridge and then pop it in the oven before we serve it?
foodyschmoody says
What I have done in the past is make the filling and prep the mushrooms and refrigerate them separately. Then I stuff them just before baking.
Kristen says
These look amazing. What type of mushrooms do you use? Iv seen other stuffed mushroom recipes that say to marinate the mushrooms in Marsala wine, do you think that would work with this recipe too?
foodyschmoody says
I like to use cremini mushrooms, also known as baby bella mushrooms. You can use regular old white mushrooms too. I have never tried the marinating so I can't speak to that result.