Mushrooms Stuffed with Pork & Pancetta Prep Time 25mins Cook Time 20mins Makes approx. 30 mushrooms You could use Portobello Mushrooms and have less servings. Ingredients 1 Tblsp Rapeseed Oil 225g pancetta, cut into 1/2-inch dice 1 onion, finely diced Pinch crushed red pepper flakes salt 2 garlic cloves, smashed and finely chopped 500g cremini (brown) mushrooms (cleaned, remove & finely chop the stems) 1 tblsp finely chopped rosemary leaves 125ml dry white wine 227g Minced pork 1 large egg 45g cup grated Parmesan 70g bread crumbs Method: Preheat the oven to 190C. Coat a large saute pan with olive oil, add the pancetta, and put the pan over medium-high heat. Cook until the pancetta starts to become brown and crispy. Add the onion and the crushed red pepper, and season with salt, to taste. Cook until the onions are very soft, about 5 minutes. Add the garlic and cook for another minute. Stir in the mushroom stems and rosemary and saute until they look very brown and wilted. Add the white wine and cook until the wine has evaporated. Remove from the heat and let cool. In a large bowl combine the pork, egg, Parmesan, and bread crumbs. Add the cooled mushroom mixture and combine well. Make a little tester meatball and cook it to make sure the seasoning is correct. Season with salt, if needed. If the filling seems a little dry add 1/4 to 1/2 cup of water to correct. Fill each mushroom cap generously with the filling. Arrange on a 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.
Posted on: Thu, 19 Sep 2013 22:17:30 +0000
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