Ingredients

The following ingredients have 4 Servings
  • 2 T Butter
  • 4 oz Pancetta (diced)
  • 1/2 C Shallots (chopped)
  • 16 oz Mushrooms (Baby Bella/Cremini)
  • 1/4 C White Wine
  • 1/2 C Breadcrumbs (seasoned)
  • 1/2 C Crumbled Goat Cheese
  • 2 T Parsley (freshly chopped)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1-2 T Olive oil for drizzling

Instruction

  • Preheat oven to 400.
  • Clean mushrooms and remove stems. Chop stems and set aside.
  • Heat saute pan over medium heat with butter. Once butter is melted add pancetta to pan and cook until browned, stirring often, about 3-5 minutes. Add shallots, chopped mushroom stems, salt and pepper. Stir in white wine. Cook another 3-5 minutes until shallots and mushrooms are soft and wine is just about evaporated. Remove from heat and set aside. Allow to cook slightly.
  • In a large bowl stir together bread crumbs, parsley and cooked shallot mixture. Fold in the goat cheese. Taste mixture and adjust for salt and pepper as needed.
  • Spoon mixture into each mushroom cap.
  • Place each stuffed mushroom cap into a buttered or sprayed baking dish. Drizzle olive oil over the mushrooms.
  • Bake 20-25 minutes.
  • Garnish with additional chopped parsley if desired.