STUFFED MUSHROOMS WITH SMOKED PANCETTA AND PECORINO
It is like in the olden days here on Lucullian, those were the days when I posted recipes almost daily. I am actually enjoying this week of more posts but to be honest, I am amazed at my former productivity, sure, I didn’t always post great recipes and I prefer the way I am doing it now but still, where have all that energy gone? One would think that I had to canalize it in something else but it certainly doesn’t feel like that, I would love to be able to store excess energy to use when needed, why don’t they invent something for that?
Today’s post is a really simple finger food dish that had a certain success here at home, stuffed mushrooms are nice in any form I think, be it vegetarian ones or with meat like here. They are so easy to pick up and put in your mouth and there are so many delicious recipes around so maybe this is unnecessary in a way but still, maybe this is just what you need for your table this coming weekend of celebrations.
STUFFED MUSHROOMS WITH SMOKED PANCETTA AND PECORINO
10 big mushrooms like Portobello mushrooms, cremini mushrooms or button mushrooms
125 g/ 4,4 oz smoked pancetta, diced. You can use smoked bacon too
5-6 slices leek, chopped
1/2-1 tsp fresh rosemary, finely chopped
3 tblsp pecorino, you can substitute it with some other type of hard sheep’s cheese or some other cheese that you like
3 tblsp breadcrumbs, optional
salt
- Twist the stems off the mushrooms carefully and chop them.
- Fry the pancetta in a pan until crispy, put the pancetta in a bowl but keep the fat in the pan.
- Gently fry the chopped stems in the pancetta fat until any excess liquid has evaporated. Add leek and pancetta and fry gently for 2-3 minutes. Taste to see if salt is needed, I usually don’t add any as the pancetta is salty enough.
- Mix mushrooms and pancetta with rosemary, breadcrumbs and pecorino.
- Put the mushrooms caps in a greased oven-proof form and spoon the mushroom-pecorino mix into each cap.
- Bake in a pre-heated oven (200°C/390°F) for about 10-15 minutes or until the caps are soft and golden.
Your recipes were always fantastic, no question about it. And the images that came with them perpetually drew me in. I’ve recently attempted to cook and take images for my blog, but I found it so difficult and hindering the quality of both, the food and the pics, that I leave it to the pros like you. Check it out – Pizza Night These stuffed mushrooms look so yummy.
I am recovering from the flu. These surely are delicious, but right now the flavors won’t do their magic for me.
Hopefully, I’ll recover in a few days and I’ll be able to make these and enjoy them!
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I LOVE stuffed mushrooms, and these look divine. I have a lot of pancetta in the freezer…maybe this is what I need!
I love the little stands for the mushrooms..lovely thing and great photos. The textures are marvelous.