Thanksgiving is coming, so we’ll be posting Turkey Day related posts from now until T-day.
I love mushrooms. OK, let me rephrase that. I love cooked mushrooms. I think they’re good in pretty much everything and make almost any dish better (except chili, Alex! They don’t belong in chili. That’s weird). Some people are freaked out by the texture, others are repulsed by their fungus status, but I couldn’t care less. I think they’re practically perfect in every way.
Stuffed mushrooms are one of my favorites. I opt for medium sized white button mushrooms as they’re the perfect size for my preference. The ones I used this time were a bit smaller than I’d like, but that’s what I get for buying the pack of mushrooms rather than hand-picking mine out of a bin at the store.
These are perfect for appetizers or a side dish. We often eat them at Thanksgiving, but Alex likes them all year ‘round. They can easily be made vegetarian by omitting the pancetta. They can easily be made more cheesy or bready by adding more of one and less or the other. The best part? They taste best when made the day before and reheated. This little perk makes them great for holidays or parties because you can cook them in their entirety a day or two ahead of time and get them out of the way.
This recipe is a little unhelpful in its own way. The ingredient list is without quantities because that’s how it was given to me. You add a little of each item listed and mix. If it’s too dry you add a little olive oil. If it’s too wet you add a little more cheese or bread crumbs. You want it to be damp enough to clump when you squeeze it in your hand but not wet. These are really easy to make and I highly suggest you try them.
stuffed mushroom caps
serves as many as you’d like
white button mushrooms
parmesan cheese, grated
pancetta, cubed (or bacon- either is optional)
salt, to taste
Preheat the oven to 350 degrees. Cook the pancetta low and slow in a saute pan until the fat has rendered off. Clean the mushrooms thoroughly but carefully. Remove the stems, dice them and toss them in a mixing bowl. Add the bread crumbs, Parmesan, parsley, garlic, and chopped pancetta and mix thoroughly. Taste the mixture and adjust it according to your taste. Add the egg and mix until it clumps when squeezed in your hand. If it’s too dry, stir in a drizzle of olive oil. Pack the mix into the mushroom caps and place on an oiled baking dish. Drizzle a small amount of olive oil on each mushroom. Bake for 20 minutes until browned.