Stuffed Mushrooms with Pancetta, Shallots & Sage

Stuffed Mushrooms with Pancetta, Shallots & Sage
Photo by Scott Phillips


  • 2/3 cup coarse fresh breadcrumbs (preferably from a day-old rustic French or Italian loaf)
  • 5 medium shallots, finely diced
  • Pinch dried red chile flakes
  • ¼ cup freshly grated Parmigiano Reggiano
  • 1-½ oz. pancetta, finely diced (¼ cup)
  • 2 tsp. chopped fresh sage
  • 3 Tbs. unsalted butter; more for the baking dish
  • + 3 more ingredients
    • 35 to 40 cremini mushrooms (about 1-½ lb.), about 1-½ to 2 inches wide
    • 2 to 3 Tbs. extra-virgin olive oil for drizzling
    • Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F. Trim and discard the very bottom of the mushroom stems. Remove the mushroom stems and finely chop them, along with five of the largest mushroom caps. Heat a medium sauté pan over medium heat for 1 minute and add 2 Tbs. of the ...

View full recipe at Fine Cooking


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