Pork And Pancetta Stuffed Mushrooms
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 pinch
Crushed Red Pepper Flakes1 cup
White Wine (dry)2 cloves
Garlic (smashed and finely chopped)230 g
Ground Pork1 cup
Breadcrumbs1 cup
Grated Parmesan1 large
EggDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Coat a large saute pan with olive oil, add the pancetta, and put the pan over medium-high heat
4
Cook until the pancetta starts to become brown and crispy
5
Add the onion and the crushed red pepper, and season with salt, to taste
6
Cook until the onions are very soft and aromatic, about 5 minutes
7
Add the garlic and cook for another minute
8
Stir in the mushroom stems and rosemary and saute until they look very brown and wilted
9
Add the white wine and cook until the wine has evaporated
10
Remove from the heat and let cool
11
In a large bowl combine the pork, egg, Parmesan, and bread crumbs
12
Add the cooled mushroom mixture and combine well
13
Make a little tester patty and cook it to make sure the seasoning is correct
14
Season with salt, if needed
15
If the filling seems a little dry add 1/4 to 1/2 cup of water to really moisten things up
16
Fill each mushroom cap generously with the filling
17
Arrange on a baking sheet and bake until the filling is cooked through and brown and crisp on top, about 7 to 8 minutes
18
Transfer to serving platters and serve hot