Stuffed Mushrooms

Monterey Mushrooms Nov 20, 2019
Appetizers, Lunch, snack, consumer, saute, Labor Day, Easter, Thanksgiving, Christmas, Mother's Day, New Years, Hannuka, Cinco de Mayo, St. Patrick's Day, Valentine's Day, Halloween, 4th Of July, Memorial Day, Father's Day, Vegan, Sides
Stuffed-Mushrooms

Goat Cheese Pancetta Stuffed Mushrooms

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Yield: 4
Print Recipe

Description

Goat cheese and pancetta go together like a horse and a carriage. So, we decided to take those two ingredients and stuff a perfectly delicious baby bella mushroom with them, plus a few other great additions like green onions, garlic, and parmesan cheese. These decadent stuffed mushrooms are easy to make and give your taste buds a real treat. 

Ingredients

16 ounces Monterey Baby Bella Mushrooms
2 Tbsp Butter
4 ounces Pancetta or Bacon, finely diced
1/2 cup Green Onions, chopped
2 cloves Garlic, minced
1/2 tsp Salt
1/8 tsp Dried Red Chile Flakes
4 ounces Goat Cheese (Chevre), crumbled
1/2 cup Parmesan or Romano cheese, shredded
Fresh thyme leaves for garnish

Instructions

  1. Position rack in the center of the oven. Preheat oven to 400°F. Cover a baking sheet with foil.
  2. Use medium-heat to melt butter in a medium-size frying pan. Add pancetta to pan and then cook for 1
    to 2 minutes then mix in green onions, garlic, salt, and dried red chile flakes. Cook gently for 2 to 4
    minutes just until green onions are tender. Remove from heat.
  3. While allowing the pancetta mix to cool, wash mushrooms and then gently snap mushroom stems to
    remove them from the mushroom caps.
  4. In medium bowl, combine goat cheese and pancetta mixture. Stuff mushrooms with cheese mixture.
  5. Dip stuffed mushrooms into shredded Parmesan or Romano cheese and then place them on the foil-
    covered baking sheet. Bake at 400°F for 20 to 25 minutes, until bubbly.
  6. Garnish with fresh thyme
    leaves. Serve warm.

Notes

Serve as a side dish, appetizer or main course. 

Stuffed-Mushrooms

Goat Cheese Pancetta Stuffed Mushrooms

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Yield: 4

Description

Goat cheese and pancetta go together like a horse and a carriage. So, we decided to take those two ingredients and stuff a perfectly delicious baby bella mushroom with them, plus a few other great additions like green onions, garlic, and parmesan cheese. These decadent stuffed mushrooms are easy to make and give your taste buds a real treat. 

Ingredients

16 ounces Monterey Baby Bella Mushrooms
2 Tbsp Butter
4 ounces Pancetta or Bacon, finely diced
1/2 cup Green Onions, chopped
2 cloves Garlic, minced
1/2 tsp Salt
1/8 tsp Dried Red Chile Flakes
4 ounces Goat Cheese (Chevre), crumbled
1/2 cup Parmesan or Romano cheese, shredded
Fresh thyme leaves for garnish

Instructions

  1. Position rack in the center of the oven. Preheat oven to 400°F. Cover a baking sheet with foil.
  2. Use medium-heat to melt butter in a medium-size frying pan. Add pancetta to pan and then cook for 1
    to 2 minutes then mix in green onions, garlic, salt, and dried red chile flakes. Cook gently for 2 to 4
    minutes just until green onions are tender. Remove from heat.
  3. While allowing the pancetta mix to cool, wash mushrooms and then gently snap mushroom stems to
    remove them from the mushroom caps.
  4. In medium bowl, combine goat cheese and pancetta mixture. Stuff mushrooms with cheese mixture.
  5. Dip stuffed mushrooms into shredded Parmesan or Romano cheese and then place them on the foil-
    covered baking sheet. Bake at 400°F for 20 to 25 minutes, until bubbly.
  6. Garnish with fresh thyme
    leaves. Serve warm.

Notes

Serve as a side dish, appetizer or main course. 

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Monterey Mushrooms
Monterey Mushrooms