Pancetta and Goat Cheese Stuffed Mushrooms

• Meat

  • 4 oz Pancetta

• Produce

  • 16 oz Mushrooms
  • 2 tbsp Parsley
  • 1/2 cup Shallots

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, seasoned

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Goat cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on foodyschmoodyblog.com

Ingredients

• 2 T Butter
• 4 oz Pancetta, diced
• ½ C Shallots, chopped
• 16 oz Mushrooms, Baby Bella/Cremini
• ¼ C White Wine
• ½ C Breadcrumbs, seasoned
• ½ C Crumbled Goat Cheese
• 2 T Parsley, freshly chopped
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1-2 T Olive oil for drizzling

Directions

• Preheat oven to 400.
• Clean mushrooms and remove stems. Chop stems and set aside.
• Heat saute pan over medium heat with butter. Once butter is melted add pancetta to pan and cook until browned, stirring often, about 3-5 minutes. Add shallots, chopped mushroom stems, salt and pepper. Stir in white wine. Cook another 3-5 minutes until shallots and mushrooms are soft and wine is just about evaporated. Remove from heat and set aside. Allow to cook slightly.
• In a large bowl stir together bread crumbs, parsley and cooked shallot mixture. Fold in the goat cheese. Taste mixture and adjust for salt and pepper as needed.
• Spoon mixture into each mushroom cap.
• Place each stuffed mushroom cap into a buttered or sprayed baking dish. Drizzle olive oil over the mushrooms.
• Bake 20-25 minutes.
• Garnish with additional chopped parsley if desired.