Goat Cheese and Pancetta Stuffed Mushrooms

By polloazul

Ingredients

• 8 oz. stuffing mushrooms (about 12 mushrooms)
• 2 tsp. olive oil plus additional for drizzling
• 2 oz. pancetta, finely diced
• 3 cloves garlic, minced
• 4 oz. goat cheese, softened
• 2 oz. cream cheese, softened
• 3 Tbsp. parsley, chopped
• salt and freshly ground pepper
• ~1 Tbsp. breadcrumbs

Preparation

Step 1

Preheat the oven to 400.

Remove the stems from the mushrooms. Dice and reserve about 1/3 of the stems and discard the rest (or save to make some stock!).

Heat the olive oil over medium-high heat and once hot, add the pancetta. Cook until crisp and then remove with a slotted spoon and place in a bowl. Turn the heat to medium and add the garlic and reserved mushroom stems, cooking until tender. Add to the bowl with the pancetta and allow to cool for a few minutes.

Stir the goat cheese, cream cheese, parsley, and salt and pepper to taste into the pancetta mixture. Fill each mushroom cap with the mixture, and top with about 1/2 tsp. breadcrumbs per mushroom cap. Drizzle with olive oil and bake for 20 minutes, or until mushrooms are tender.