Ingredients: |
Ingredients: 35-40 cremini mushrooms (about 1-1/2 lb.), about 1-1/2 inch wide
3 T. unsalted butter; more for baking dish
1-1/2 oz. pancetta, finely diced (1/4 c.)
5 medium shallots, finely diced
2 tsp. chopped fresh sage
pinch dried red Chile flakes
kosher salt and freshly ground black pepper
2/3 c. coarse fresh breadcrumbs (preferably from day-old French or Italian loaf)
1/4 c. freshly grated Parmigiano Reggiano cheese
2 to 3 T. extra-virgin olive oil for drizzling
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Directions: |
Directions:Position a rack in the center of the oven and heat the oven to 425º. Trim and discard the very bottom of the mushroom stems. remove the mushroom stems and finely chop them, along with 5 of the largest mushroom caps.
Heat a medium saute pan over medium heat for 1 minute and add 2 T. of the butter. When it has melted, add the pancetta and cook until it starts to render some of its fat, 1 to 2 minutes. Add the shallots, sage, and Chile flakes; cook gently until the shallots are tender, about 4 minutes (reduce the heat if the shallots begin to brown). 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 T. 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 mushroom 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. ( you ay have left over filling; if you have extra mushrooms, keep stuffing until you run out of filling.)
Drizzle the mushrooms with the olive oil and bake until the mushrooms are tender and the breadcrumbs are golden brown, 20-25 minutes.
Transfer to a platter and serve warm. |
This recipe for STUFFED MUSHROOMS WITH PANCETTA, SHALLOTS & SAGE is from