Pancetta Stuffed Mushrooms

By mrsmortician

Ingredients

• 1 1/2 - 1 1/2 pounds favorite mushrooms - approximately 1 1/2 inches wide
• 3 - 3 tablespoons unsalted butter, more for casserole dish
• 1/2 - 1/2 cup pancetta, finely diced
• 2 - 2 medium shallots, finely diced
• 2 - 2 tablespoons fresh sage, chopped
• 1 - 1 pinch red chile flakes
• salt and pepper to taste
• 2/3 - 2/3 cup seasoned bread crumbs
• 1/2 - 1/2 cup fresh grated asiago or parmesan cheese, more for garnish
• 3 - 3 tablespoons olive oil for drizzling
• - spaghetti sauce

Details

Servings 16
Adapted from recipetips.com

Preparation

Step 1

Preheat oven to 425°.
Trim mushroom stems by cutting off the very end and discarding.
Remove mushroom stems from the caps and finely chop them along with five of the largest mushroom caps.
Heat a medium sauté pan with 2 tablespoons of butter.
Add pancetta and stir until it starts to render some of the fat. (3-5 minutes)
Add shallots, sage and chile flakes.
Cook until shallots are tender. (5 minutes)
Reduce heat if shallots start to brown.
Stir in chopped mushrooms and 1/2 teaspoon of salt.
Cook, stirring frequently, until mixture is tender. (5-10 minutes)
Add the remaining 1 tablespoon of butter.
When it has melted, transfer mixture to a bowl and stir in breadcrumbs and cheese.
Season to taste with salt and pepper.
Butter a casserole dish large enough to hold the mushrooms in one layer.
Arrange mushrooms in the dish and season their cavities with salt.
Stuff cavities with a rounded spoonful of filling. Enough to fill and form a small mound on top of the mushroom. (If you have extra stuffing, use extra mushrooms and fill.)
Drizzle the mushrooms with olive oil and top with a small spoonful of spaghetti sauce and top with parmesan cheese.
Bake until mushrooms are tender and breadcrumbs are golden brown. (25-30 minutes)

Serve warm.