Description
These elegant stuffed mushrooms are perfect for a holiday gathering or a cozy night in. Creamy spinach and pancetta filling makes them irresistible.
Ingredients
Units
Scale
- 16 ounces (454 g) white button mushrooms
- 3 tbsp olive oil
- 2 shallots
- 1/3 cup pancetta
- 5 ounces (142 g) fresh spinach
- 1/2 cup whipping cream
- 1 cups (237 ml) fresh breadcrumbs
- 1/2 cup Parmigiano Reggiano
- 0 parts (0 g) skim mozzarella
Instructions
- Preheat oven to 375°F (190°C).
- Carefully remove the stems from the mushroom caps, leaving a hollow well. Transfer the stems to a mini-prep food processor. Roughly chop the shallots and transfer to the food processor with the mushroom stems. Pulse until finely chopped.
- Line a baking sheet with parchment paper. Place the mushrooms on the parchment, top side down. Drizzle with olive oil and sprinkle with salt and pepper. Set aside.
- Heat 2 teaspoons olive oil in a skillet over medium-high heat. Add the pancetta and cook for 3-5 minutes, or until crispy and golden. Transfer pancetta to paper towels to drain. Set aside.
- Add the shallot and mushroom stem mixture to the rendered fat in the pan and cook for 3-5 minutes, or until softened and fragrant. Add the chopped spinach and cook until wilted, 2-3 minutes. Stir in the whipping cream and simmer for 3-5 minutes, or until slightly thickened. Remove from heat and add the parmesan and mozzarella, stirring until melted and the sauce is evenly incorporated. Add 3/4 cup breadcrumbs and the reserved pancetta. Stir until thick and spoonable.
- Spoon filling into the mushroom caps. Sprinkle with the remaining 1/4 cup breadcrumbs.
- Bake for 25-30 minutes, or until mushrooms are softened and filling is soft and bubbly. Transfer to a platter and serve hot.
Notes
- For a richer flavor, use cremini or portobello mushrooms instead of white button mushrooms.
- If you don’t have fresh breadcrumbs, you can substitute panko breadcrumbs for a crispier topping.
- To make ahead, prepare the filling and store it separately in the refrigerator. Assemble and bake the mushrooms just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
- Cholesterol: 25