Tender, bite-sized button mushrooms stuffed with creamy goat cheese, crispy pancetta, lemony thyme and fresh scallions. My Goat Cheese & Pancetta Stuffed Mushrooms are a crowd pleasing hors d’oeuvre for any night of the week.
The filling for the mushroom caps: pancetta, green onions, thyme and mushroom stems
(To view this recipe, click on the blue title of the blog post above*)
Goat Cheese & Pancetta Stuffed Mushrooms
Ingredients:
- 8 oz. button mushrooms
- 2 Tablespoons extra virgin olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 oz. goat cheese
- 4 scallions, ends trimmed and thinly sliced
- 5 thin slices of pancetta, cut into small cubes
- 1 teaspoon freshly thyme leaves, chopped
Directions:
- Preheat the oven to 400 degrees. Remove the stems from the mushrooms and finely chop them; add the chopped mushroom stems to a mixing bowl. Place the mushroom caps on a baking sheet lined with parchment paper. Drizzle the caps with 1 Tablespoon of olive oil and season them with salt and pepper. Place a bit of goat cheese in the bottom of each mushroom cap.
- Add the scallions, cubes of pancetta, and thyme into the mixing bowl along with the chopped mushroom stems. Stir to combine. Heat the remaining 1 Tablespoon of oil in a sauté pan. Add in the mushroom stem-pancetta mixture and cook, stirring often, over medium-high heat for 5-7 minutes or until the pancetta is crispy and the mushrooms have released their moisture. Spoon the cooked mixture into the mushroom caps on top of the goat cheese.
- Bake the stuffed mushrooms for 30 minutes or until the mushrooms are tender and the topping lightly browned.
Tagged: appetizer, bacon, button mushrooms, goat cheese, green onions, hors d'oeuvre, mushrooms, olive oil, pancetta, scallions, thyme
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