Pancetta-stuffed Mushrooms
Posted on: January 23, 2018

Pancetta-Stuffed Mushrooms
Serves 8 to 10

15 to 20 large white button mushrooms
8 ounces pancetta
1 cup grated fresh Parmesan cheese
1 tablespoon chopped garlic
2 tablespoons olive oil

Remove the stems from your mushrooms. Save 6 of them,
chop them up, and set them aside. Place the mushroom caps
dome-up on your grill over direct heat for 10 minutes. Chill the
mushrooms, then drain any excess water from them.
Place the pancetta in a sauté pan over medium heat and cook until
browned and crispy, up to 7 minutes.
In a 1-gallon resealable plastic bag, combine the chopped mushroom
stems, cheese, garlic, pancetta, and olive oil. Seal the bag
tightly and shake to mix well. Stuff the mixture into the mushroom
caps. Place the mushrooms in a Dutch oven insert, placing 10 coals
on top and 5 coals around the outside of the bottom (not underneath),
and let them cook for about 20 minutes, or until the Parmesan
cheese melts. Serve immediately


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