| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | about 30 pieces |
Ingredients
- Extra-virgin olive oil
- 1/2 pound pancetta, cut into 1/2-inch dice
- 1 onion, finely diced
- Pinch crushed red pepper flakes
- Kosher salt
- 2 garlic cloves, smashed and finely chopped
- 1 pound cremini mushrooms, cleaned, caps reserved, stems removed and finely chopped
- 1 tablespoon finely chopped rosemary leaves
- 1/2 cup dry white wine
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup grated Parmesan
- 1/2 cup bread crumbs
Instructions
- Preheat the oven to 375 degrees F.
- Coat a large saute pan with olive oil, add the pancetta, and put the pan over medium-high heat. Cook until the pancetta starts to become brown and crispy. Add the onion and the crushed red pepper, and season with salt, to taste. Cook until the onions are very soft and aromatic, about 5 minutes. Add the garlic and cook for another minute. Stir in the mushroom stems and rosemary and saute until they look very brown and wilted. Add the white wine and cook until the wine has evaporated. Remove from the heat and let cool.
- In a large bowl combine the pork, egg, Parmesan, and bread crumbs. Add the cooled mushroom mixture and combine well. Make a little tester patty and cook it to make sure the seasoning is correct. Season with salt, if needed. If the filling seems a little dry add 1/4 to 1/2 cup of water to really moisten things up.
- Fill each mushroom cap generously with the filling. Arrange on a baking sheet and bake until the filling is cooked through and brown and crisp on top, about 7 to 8 minutes. Transfer to serving platters and serve hot.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 85 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 18 mg |
| Sodium | 105 mg |
Reviews
Mixture of great flavors!! Time consuming but well worth it
I love Anne Burrell and follow her, but these stuffed mushrooms were not up to standards. I figured there had to be something amiss when the recipe called to taste for “salt” after cooking the pancetta! Oh well, still love Anne.
Simply amazing! Best stuufed mushroom recipe I have found. I used turkey sausages, because that’s what I had in the fridge, and they were still delicious. A definite recipe to make again and again.
This was fantastic! I made it the day before it was needed, and I believe that gave the sausage mixture some more time to blend with the seasoning. I’m making it again today! Thank you Chef Anne for a great, easy recipe.
I used the recipe out of your new book with the sweet italian sausage. It was a huge hit. However, cooking time was much longer than 7-8 mins. I cooked until brown & crispy on top and checked with instant read thermometer. Thanks Anne, can’t wait to try the next recipe.
When I cook Anns recipes, I am a rock star! I can always count on her! Thanks Ann
Wonderful! I made these for a Christmas Eve appetizer for some guests and everyone loved them. The filling has a ton of flavor. I will be making these again very soon!
This was a big hit at our dinner party! We know when we make an Anne Burrell recipe, it will always be incredible.
I would say the cooking time in the oven was much longer than 7-8 minutes. I kept adding on time to brown them and be sure they were cooked through. About 25 minutes worked for me.
Thanks, Anne for all your great recipes!
I would say the cooking time in the oven was much longer than 7-8 minutes. I kept adding on time to brown them and be sure they were cooked through. About 25 minutes worked for me.
Thanks, Anne for all your great recipes!