Food Network UK

Pork and pancetta stuffed mushrooms

2
17
recipe_page_slideshow
term_weight,type,nid
11805
11805
page
17
recipe_page_slideshow
term_weight,type,nid
11805
11805
attachment_1
1
Made this? How was it?

Ingredients

  • Extra-virgin olive oil
  • 225g pancetta, cut into 1cm cubes
  • 1 onion, finely Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • Pinch crushed red chilli flakes
  • Salt
  • 2 garlic cloves, smashed and finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 450g cremini mushrooms, cleaned, caps reserved, stems removed and finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 tbsp finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped rosemary leaves
  • 120ml dry white wine
  • 225g ground pork
  • 1 large egg
  • 50g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan
  • 25g bread crumbs

Use imperial measurements

Method

How to make Pork and pancetta stuffed mushrooms

1) Preheat the oven to 190C/Gas 5. Grease a baking sheet and set aside.

2) Coat a large frying pan with olive oil, add the pancetta and put the pan over a medium-high heat. Cook until the pancetta starts to become brown and crispy.

3) Add the onion and the crushed chillies, and season with salt to taste. Cook until the onions are very soft and aromatic, about 5 minutes.

4) Add the garlic and cook for another minute. Stir in the mushroom stems and rosemary and saute until they look very brown and wilted.

5) Add the white wine and cook until the wine has evaporated. Remove from the heat and allow to cool.

6) In a large bowl combine the pork, egg, Parmesan and breadcrumbs. Add the cooled mushroom mixture and combine well. Make a little tester patty and cook it to make sure the seasoning is correct. Season with salt, if needed. If the filling seems a little dry add 60ml to 120ml of water to really moisten things up.

7) Fill each mushroom cap generously with the filling. Arrange on the baking sheet and bake until the filling is cooked through and brown and crisp on top, about 7 to 8 minutes. Transfer to serving platters and serve hot.