Stuffed mushrooms with pancetta
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 15
Complexity: easily
Servings: 15
Nutritional value per serving:
Calories 121, total fat 7 G., saturated fats 2 G., proteins 7 G., carbohydrates 8 G., fiber 1 G., cholesterol 30 mg, sodium 274 mg, sugar 2 G.
Calories 121, total fat 7 G., saturated fats 2 G., proteins 7 G., carbohydrates 8 G., fiber 1 G., cholesterol 30 mg, sodium 274 mg, sugar 2 G.
Filled with Italian sausage and pancetta, these stuffed mushrooms are especially rich and meaty, with a wonderfully spicy aroma of rosemary and garlic. To ensure the mushrooms are delicious, before stuffing the caps with the meat filling, make a small test patty out of it, fry it, and taste it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Olive oil
- 110 g pancetta, cut into 0.5 cm cubes.
- 2 onions, finely diced
- 450 g brown mushrooms, stems removed and finely chopped
- 2 tbsp finely chopped fresh rosemary
- 2 cloves garlic, crushed
- 4 raw sweet Italian sausages, casings removed
- 0.5 tbsp. breadcrumbs
- 1-2 large eggs, lightly beaten
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Brush a large skillet with olive oil, add the pancetta, and heat over medium heat. Cook the pancetta until it begins to brown around the edges, 6-8 minutes. Add the onion and season with salt. Continue cooking until the onion is soft and fragrant, about 5 minutes. Add the sliced mushroom stems, rosemary, and garlic and cook, stirring frequently, for another 2-3 minutes. Remove from heat and transfer the filling to a bowl to cool.
- Once the filling has cooled, add the sausage and breadcrumbs. Add 1 beaten egg and mix. Add another egg if the filling is still dry.
- Make a test patty 2-5 cm in size. Heat a little oil in a small frying pan and fry the patty until done. Once cool enough, taste and season with salt if needed.
- If the test patty turns out delicious, generously fill each mushroom cap with the filling and place them on a rimmed baking sheet. Add 1/3 cup of water to the baking sheet to keep the mushrooms moist. Bake until the filling is cooked through and the tops are golden brown, 8-10 minutes. Transfer the mushrooms to a serving platter.
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