Ingredients
The following ingredients have 4 Servings
- 16 ounces white button mushrooms ((about 24 mushrooms -- not oversized, but rather bite sized))
- 3 tablespoon olive oil (divided)
- 2 shallots (minced)
- 1/3 cup pancetta (finely diced)
- 1 teaspoon fresh thyme leaves (chopped)
- 5 ounces fresh spinach (roughly chopped)
- 1/2 cup whipping cream
- 1 cup fresh breadcrumbs (divided, from 2 slices of bread (pulsed through a food processor))
- 1/2 cup Parmigiano Reggiano (freshly grated)
- 1/2 part skim mozzarella (grated)
Instruction
- Preheat the oven to 375°.
- Carefully remove the stems from the mushroom caps, leaving a hollow well in the mushroom. Transfer the stems to a mini-prep food processor. Roughly chop the shallots and transfer to the food processor with the mushroom stems. Pulse several times until finely chopped.
- Line a baking sheet with parchment paper. Place the mushrooms on the parchment - top side down. Drizzle with olive oil and sprinkle lightly with salt and pepper. Set aside.
- Heat 2 teaspoons olive oil in a skillet over medium high heat. Add the pancetta and cook for 3-5 minutes or until crispy and golden. Use a slotted spoon to transfer pancetta to stacked paper towels to drain. Set aside.
- Add the shallot mushroom stem mixture to the rendered fat in the pan and cook for 3-5 minutes or until softened and fragrant. Stir in the chopped thyme and cook until fragrant, 30 seconds to a minute. Add the chopped spinach and cook until wilted and soft 2-3 minutes. Stir in the whipping cream and simmer for 3-5 minutes until slightly thickened. Remove from heat and add the parmesan and mozzarella, stirring until the cheese melts and the sauce is evenly incorporated. Add 3/4 cup breadcrumbs and the reserved pancetta. Stir to a thick, spoonable consistency.
- Spoon filling into the mushroom caps. Sprinkle with the remaining 1/4 cup of breadcrumbs. Bake for 25-30 minutes or until mushrooms are softened and filling is soft and bubbly. Transfer to a platter and serve hot.
