Stuffed Mushroom Caps Stuffed Mushroom Caps

Stuffed Mushroom Caps 150 Image by: Stuffed Mushroom Caps 150 Author: Canadian Living

Stuffed with smoky pancetta and creamy goat cheese, these mushrooms are a party mainstay. Use small button mushrooms for hors d'oeuvre-size portions.

  • Portion size 50 servings


  • 50 mushrooms (2 lb/1 kg)
  • 2 tablespoons vegetable oil
  • 4 oz pancetta finely diced
  • 4 oz bacon finely diced
  • 1/3 cup finely chopped sweet red pepper
  • 1/4 cup finely diced red onion
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup goat cheese
  • 1/2 cup shredded old Cheddar cheese
  • 2 tablespoons chopped fresh parsley


Remove stems from mushrooms; finely chop. Set aside. Place mushroom caps, hollow side down, on parchment paper-lined or greased rimmed baking sheet. Brush with oil. Bake in 400°F (200°C) oven until slightly softened, about 8 minutes. Let cool; drain off liquid. Place, hollow side up, on clean foil-lined rimmed baking sheet.

In nonstick skillet, cook pancetta over medium heat until crisp, about 5 minutes. Drain off fat. Add red pepper, onion, garlic, chopped mushroom stems, salt and pepper to skillet; cook, stirring, until onion is softened, about 4 minutes. Let cool.

In bowl, stir goat cheese with Cheddar cheese; stir in pancetta mixture. Spoon heaping tablespoonful (15 mL) into each mushroom cap. (Make-ahead: Freeze on baking sheet until firm. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake from frozen, increasing baking time by 5 minutes.)

Bake on baking sheet in 375°F (190°C) oven until golden, about 12 minutes. Sprinkle with parsley.

Nutritional facts <b>Per piece:</b> about

  • Sodium 56 mg
  • Protein 1 g
  • Calories 31.0
  • Total fat 3 g
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g


  • Iron 2.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin A 2.0
  • Vitamin C 3.0
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Stuffed Mushroom Caps