Stuffed Mushrooms

Ingredients

How to Prepare

   Mushrooms (cremini) (1 ½ lbs.)

   Pancetta (4 oz.)

   Bread crumbs (plain Italian) (1 cup)

   Garlic (2 cloves)

   Gorgonzola cheese (1/3 cup)

   Butter (2 tbsp.)

   Parmesan cheese (1/3 cup)

   Thyme (½ tsp.)

   Romano cheese (1/3 cup)

   Pink Himalayan salt

   Onion (medium) (½ – chopped)

   Nutmeg (¼ tsp.)

   Parsley (handful) (to garnish)

   Freshly ground black pepper

   Vito & Joe’s Extra Virgin Olive Oil  

    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Steps:
  1. Preheat the oven to 425 degrees.
  2. In a cast-iron pan, drizzle about 2 tablespoons of Vito & Joe’s Extra Virgin Olive Oil and heat it up to medium-high. 
  3. Add the chopped onions into the heated pan to cook. Stir until coated in the oil.
  4. . Destem the mushrooms. 
    1. Create a nice pocket where the stem used to be when destemming. 
    2. Save the stems in a separate bowl.
  5. Line a baking sheet with parchment paper and arrange the mushrooms onto the sheet; evenly spaced out. 
  6. Once the onions are browning, add in the pancetta, garlic, mushroom stems, butter, thyme, fresh ground pepper (1 teaspoon) and a half teaspoon of salt. Stir.
    1. Cover for 3 -4 minutes and then stir again. 
    2. Cook down until the mushrooms get nice and soft.
  7. Add in the nutmeg when the mushrooms are almost soft and done cooking.
  8. Cover the mixture, remove it from the heat and set it aside. 
  9. In a food processor, add in the parmesan and Romano cheeses, almost all of the parsley and breadcrumbs, and spoon in the pancetta mushroom mixture.
    1. Leave the liquid at the bottom of the pan for later. 
  10. Pulse the ingredients for 20 – 30 seconds.
  11. Add the gorgonzola cheese to the stuffing mixture and mix. 
  12. Using the leftover liquid in the cast-iron pan, add the remaining breadcrumbs (about 2 tablespoons) and mix it to create a paste 
  13. Sprinkle some salt and pepper on the mushrooms on the baking sheet
  14. Using a scooper, pack the stuffing into the pocket of the mushroom. 
    1. Packing can go outside of the pocket a little too! The more stuffing the better! 
  15. Take some of the crumb paste on top of the stuffed mushrooms. 
  16. Bake the stuffed mushrooms for 15 – 20 minutes until the mushroom is soft.
    1. Check every 7 minutes to make sure the mushroom is softening. 
  17. While the mushrooms are cooking, take the parsley and chop it up to garnish the top of the mushrooms once finished. 
  18. Garnish the top of the mushrooms with the parsley and some fresh ground pepper and serve warm. Enjoy!