Stuffed Mushrooms with Pancetta
These mushrooms can be a side dish or an elegant
hors d’oeuvre.
1
Tablespoon Extra Virgin Olive Oil
8
ounces Pancetta, chopped
1
Medium Onion, minced
2
cloves garlic, minced
10
ounce package of Cremini Mushrooms
2
Cups baby spinach, roughly chopped
1
cup plain bread crumbs
1
cup vegetable stock
½
cup vegetable stock
½
cup Parmigiano Reggiano, finely grated
Clean mushrooms. Trim bottom of stem and separate
stems from mushrooms. Chop stems. Set mushroom
caps aside.
Place olive oil in a large non-stick skillet. Heat
and add chopped pancetta, minced onion and garlic.
Cook until onion becomes translucent.
Add
mushroom stems and baby spinach. Cook 3 minutes to
soften mushroom stems.
Add
bread crumbs and 1 cup stock. Heat thoroughly.
Fill
mushroom caps with mixture and place in baking
dish. Add approximately ½ cup additional stock to
baking dish. Cover with foil and bake in 350 oven
for 20-30 minutes until mushroom caps are tender.
To
serve: sprinkle with Parmigiano Reggiano.
Cooks Tip –Use vegetable stock to make this
completely vegetarian.
ãBarbara
Seelig Brown
