Ingredients

• Mushrooms (1.5 lbs, various types)

• Italian Breadcrumbs (1 cup)

• Pancetta (4 oz, for a meaty option)

• Gorgonzola or Blue Cheese (1/3 cup)

• Parmesan Reggiano & Pecorino Romano (1/3 cup each)

• Onion (1/2 medium, finely chopped)

• Fresh Parsley (handful, chopped)

• Garlic (2 cloves)

• Butter (2 tbsp)

• Dried Thyme (1/2 tsp)

• Nutmeg (1/4 tsp, ground)

• Olive Oil (for cooking and topping)

• Salt and Pepper (to taste)  

How to Prepare

1. Prepare Mushrooms: Clean and destem mushrooms, creating a pocket for stuffing.

2. Sauté Onion Mix: Sauté onions in olive oil until browned, add chopped mushroom stems, pancetta, butter, garlic, thyme, salt, and pepper. Cook until mushrooms are soft.

3. Add Flavor Boosters: Mix in nutmeg near the end for a fragrant touch.

4. Prepare Stuffing: In a food processor, combine Parmesan, Pecorino, parsley, and breadcrumbs. Pulse for a textured mixture.

5. Enhance with Cheeses: Gently mix in Gorgonzola or Blue Cheese without over-pulverizing for a delightful bite.

6. Stuff Mushrooms: Use a mini ice cream scoop to pack the stuffing into mushroom caps.

7. Top with Crunch: Combine leftover olive oil with breadcrumbs for a crispy topping.

8. Bake to Perfection: Bake at 425°F for 15-20 minutes until mushrooms are tender.

9. Garnish and Serve: Sprinkle with fresh parsley, a pinch of salt, and pepper. Serve warm and enjoy the delicious aroma!