Ingredients: |
Ingredients: 1 1/2 lbs. crmini mushrooms (35 to 40)
3 Tbsp. unsalted butter; more for the baking dish
1 1/2 oz. pancetta, finely diced (1/4 cup)
5 medium shallots, finely diced
2 tbsp. chopped fresh sage
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup coarse fresh breadcrumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese
2-3 Tbsp. extra-virgin olive oil for drizzling
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Directions: |
Directions:Heat the oven to 425º.
Trim and discard the very bottom of the mushroom stems. Remove the mushroom stems and chop them finely, along with five of the largest mushroom caps.
Heat 2 Tbsp. of the butter in a medium saute' pan over medium heat. Add the pancetta and cook until it starts to render some of its fat, 1 to 2 minutes.
Add the shallots, sage and red pepper flakes; cook gently until the shallots are tender, about 4 minutes.
Stir in the chopped mushroom stems and 1/2 tsp. salt. Cook, stirring frequently, until the mixture is tender, about 3 minutes.
Add the remaining 1 tbsp. butter. When it has melted, transfer the mushroom mixture to a bowl and stir in the breadcrumbs and Parmigiano. Season to taste with salt and pepper and let cool slightly.
Butter a shallow baking dish large enough to hold the mushrooms in one layer. Arrange the mushrooms in the dish and season the cavities with salt.
Stuff each cavity with a rounded teaspoonful of the filling, or more as needed. The filling should form a tall mound.
Drizzle the mushrooms with the olive oil and bake until the mushrooms are tender and the breadcrumbs are golden brown, 20 to 25 minutes.
Transfer to a platter and serve warm.
Make Ahead:
The mushrooms can be stuffed a day ahead and refrigerated, just let them come to room temperature before baking. Hold off on drizzling with olive oil until just before baking. |
This recipe for Stuffed Mushrooms with Pancetta, Shallots & Sage is from