Stuffed Mushroom Caps
Stuffed Mushroom Caps
Photography by Matthew Kimura
This recipe makes 50 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 31 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 |
| chol | 4 mg |
| sodium | 56 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 2 |
| vit C | 3 |
| folate | 1 |
Stuffed with smoky pancetta and creamy goat cheese, these mushrooms are a party mainstay. Use small button mushrooms for hors d'oeuvre-size portions.
Ingredients
Preparation
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.
- Keywords : Appetizers; Mushrooms; Cheese; Bake; Bacon;
