Stuffed Mushrooms with Pancetta, Shallots & Sage

By scottnjennie

These can be prepared a day in advance and refrigerated—just let them come to room temperature before baking. Also, hold off on drizzling them with olive oil until just before baking.

Ingredients

• 35 to 40 cremini mushrooms (about 1-1/2 lb.), about 1-1/2 to 2 inches wide
• 3 Tbs. unsalted butter; more for the baking dish
• 1-1/2 oz. pancetta, finely diced (1/4 cup)
• 5 medium shallots, finely diced
• 2 tsp. chopped fresh sage
• Pinch dried red chile flakes
• Kosher salt and freshly ground black pepper
• 2/3 cup coarse fresh breadcrumbs (preferably from a day-old rustic French or Italian loaf)
• 1/4 cup freshly grated Parmigiano Reggiano
• 2 to 3 Tbs. extra-virgin olive oil for drizzling

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 425°F. Trim and discard the very bottom of the mushroom stems. Remove the mushroom stems and finely chop them, along with five of the largest mushroom caps.

Heat a medium sauté pan over medium heat for 1 minute and add 2 Tbs. 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 Tbs. 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.

Pair w/Grenache