Stuffed Mushroom Caps
Stuffed with smoky pancetta and creamy goat cheese, these mushrooms are a party mainstay. Use small button mushrooms for hors d'oeuvre-size portions.
Servings: 50
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 31 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | trace |
| chol | 4 mg |
| sodium | 56 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 2% |
| vit C | 3% |
| folate | 1% |
-
50 mushrooms (2 lb/1 kg)
2 tbsp (25 mL) vegetable oil
4 oz (125 g) pancetta or bacon, finely diced
1/3 cup (75 mL) finely chopped sweet red pepper
1/4 cup (50 mL) finely diced red onion
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) goat cheese
1/2 cup (125 mL) shredded old cheddar cheese
2 tbsp (25 mL) chopped fresh parsley
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.
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