Pancetta Stuffed Mushrooms with Pecorino Romano and Breadcrumbs

Pancetta Stuffed MushroomsIt’s usually the simple dishes that give me the most pleasure. And this is one of those dishes. Stuffed mushrooms are the perfect party appetizer or even a small meal for two. They’re pretty delicious no matter what you stuff them with and super easy to whip up.

I love this method because it’s the perfect way to get rid of vegetables before they go bad. These mushrooms are really flavorful and super filling from the pancetta and breadcrumb mixture. If you can’t find pancetta, you can replace it with prosciutto or regular bacon. And any mushroom variety will taste great like button or crimini.

Pancetta Stuffed Mushrooms ingredients

Finely chop a few mushroom stems, then mix in crispy pancetta, Pecorino Romano and breadcrumbs.

Finely chop a few mushroom stems, then mix in crispy pancetta, Pecorino Romano and breadcrumbs.

Stuff the mushroom caps with the pancetta mixture and bake for about 30 minutes.

Stuff the mushroom caps with the pancetta mixture and bake for about 30 minutes.

Pancetta Stuffed Mushrooms 2

Pancetta Stuffed Mushrooms

  • 20 large mushrooms, button or crimini
  • 3-4 thin strips of pancetta
  • 1/2 cup Pecorino Romano or Parmesan cheese, grated
  • 1 whole garlic clove, minced
  • 3/4 cup bread crumbs
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons dried herbs (oregano, parsley or thyme)
  • 1/2 teaspoon salt
  • 2 teaspoons pepper
  • Preheat oven to 375°F.

    In a hot pan, crisp up the slices of pancetta and set aside on paper towels and cool. In the meantime, remove the stems from mushrooms. Save about half of the stems and finely mince; set aside in a bowl.

    Crumble the pancetta slices into the bowl, then add the cheese, garlic, bread crumbs, olive oil, herbs, salt and pepper. Stuff the mixture into the mushroom caps and place in an oven safe dish, then drizzle mushrooms with olive oil. Bake for about 25-30 minutes, until mushrooms are tender.

    Total Time: 40 minutes
    Yield: makes 20 mushrooms
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    6 Responses to “Pancetta Stuffed Mushrooms with Pecorino Romano and Breadcrumbs”

    1. Mao Mao Kitty October 4, 2013 at 10:18 am #

      These look soooooo delicious. These are on the menu at my next get- together!

      • Barb October 4, 2013 at 2:03 pm #

        Awesome, thanks so much! Can’t wait to hear how the turn out for you. I nearly ate them all 🙂

        • Ida Larson October 17, 2013 at 12:57 am #

          Sooooooo yummy. Shh, don’t tell my Dr., I ate seven! Barbie, I just love your site and recipes! I use your recipes all the time. I’m a 64 y.o. Caucasian woman who lives in a small city in the rural Midwest.

          • Barb October 17, 2013 at 8:40 am #

            Hi Ida – I’m so happy you enjoyed this recipe 🙂 Thank you so much for following me and your kind words about my site! Feel free to contact me for any recipe requests.

    2. Mushrooms Canada October 9, 2013 at 9:43 am #

      These sound absolutely amazing! My family will eat these up so fast…thanks for sharing!

      -Shannon

      • Barb October 9, 2013 at 9:51 am #

        Yes, they were so good! Thanks so much, Shannon 🙂

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