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
- Credits : Canadian Living Magazine
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