Pancetta, Broccoli Rabe And Asiago Stuffed Mushrooms

Pancetta, Broccoli Rabe And Asiago Stuffed Mushrooms
Pancetta, Broccoli Rabe And Asiago Stuffed Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Ingredients

  • 1 1/2

    pound large fresh white mushrooms - (abt 18)

  • 1/2

    cup extra-virgin olive oil divided

  • 4

    teaspoon minced garlic divided

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 8

    ounces broccoli rabe or spinach trimmed

  • 8

    ounces thinly-sliced pancetta

  • 1

    cup diced red onion

  • 1/3

    cup freshly-grated Asiago cheese

  • 1/3

    cup packaged plain dry bread crumbs

  • 1/4

    cup chopped fresh parsley

  • 3

    tablespoons toasted pine nuts

Directions

Preheat oven to 400 degrees. Remove stems from mushrooms (save for another use); place caps in a large bowl. Add 1/4 cup of the oil, 2 teaspoons of the garlic, the salt and pepper, toss to coat. Transfer to a shallow pan; roast, rounded-side up, until lightly cooked, about 8 minutes, remove from oven. To prepare stuffing: Blanche broccoli rabe in boiling water for 12 minute; drain well and chop (makes about 1 1/4 cups); place in a medium bowl. In a large skillet over medium heat, cook pancetta until crisp, 4 to 5 minutes; remove from skillet; chop coarsely (makes about 1/2 cup); place in bowl with the broccoli rabe. Pour off all but 1 tablespoon oil from the skillet; add onion; cook, stirring frequently, until lightly browned, about 5 minutes; add to bowl along with the Asiago (makes about 2 cups); mix well. Turn mushrooms cavity-side up. Spoon stuffing into mushroom caps. In a small bowl, combine bread crumbs, parsley, pine nuts and the remaining 1/4 cup olive oil and 2 teaspoons garlic; mix well. Sprinkle over stuffed caps. Bake until browned, about 8 minutes. Serve warm. This recipe yields 18 servings.

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