Sausage & Pancetta Stuffed Mushrooms

Name: Sausage & Pancetta Stuffed Mushrooms
Yield: makes: approximately 30
Ingredients: Extra virgin olive oil; 1/4 pound pancetta, cut into 1/4-inch dice; 2 onions, finely diced; Pinch of crushed red pepper; Kosher salt; 2 cloves garlic, smashed and finely chopped; 1 pound cremini mushrooms, cleaned, stems removed and finely chopped, caps reserved; 1 tablespoon finely chopped fresh rosemary; 1/2 cup dry white wine; 1/2 pound sweet Italian sausage, casings removed; 1 large egg; 1/2 cup freshly grated Parmigiano; 1/2 cup bread crumbs

December 9, 2011

These mushrooms are double-stuffed with pork so even if you think you don’t like mushrooms, remember, they’re just the vessel for a double dose of porky deliciousness! I make these all the time and here’s a tip: Always make a small tester patty out of the stuffing before filling all the caps. Cook the patty and taste it to make sure it’s delicious. It may sound like an unnecessary step, but it’s one you don’t want to skip. There’s nothing fun about an underseasoned mushroom!

Recipe notes

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