Pancetta Wrapped Mushrooms with Blue Cheese and Honey

By • December 6, 2011 • 11 Comments

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Author Notes: In my family, no ingredient is more polarizing than the mushroom. I am the lone lover in a house full of haters. That said disguised with a top that is at once sweet, sour, bright, creamy, and enrobed in rich, salty pancetta, my husband declared, “Were it not for the mushroom, this tastes amazing.” And that was enough for me. gingerroot

Serves a crowd

For the quick marinated mushrooms

  • 1 pound cremini mushrooms, wiped clean with a damp paper towel, stemmed
  • 5 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons fresh squeezed lemon juice (Meyer if you have it)
  • 2 garlic cloves, minced
  • 3/4 teaspoon smoked paprika

For Blue Cheese and Honey filling

  • 2 1/2 ounces mild, firm blue cheese, crumbled
  • 3-4 tablespoons crème fraiche
  • 2 teaspoons honey
  • Zest of 1 lemon (Meyer preferred)
  • 8-10 ounces pancetta, depending on the size of the mushrooms (you may need more if your mushrooms are on the larger side)
  1. Zest your lemon into a small bowl and set aside. You'll use this later.
  2. Combing marinade ingredients in a medium bowl and whisk to combine. Taste for acid and salt and add more if needed. Add clean, de-stemmed mushrooms and gently toss to coat. Set aside and allow mixture to marinate for 20 minutes, stirring occasionally.
  3. Preheat oven to 400° F.
  4. Meanwhile, make filling by adding blue cheese, crème fraiche and honey to bowl with zest. Thoroughly combine to break up any large chunks of cheese.
  5. Place marinated mushrooms, cap side down, on a broiler pan. Fill each cap with about a teaspoon of filling. Carefully separate each piece of pancetta and cut each in half with kitchen shears. With one end of the pancetta slightly overlapping one edge of the filled cap, wrap the pancetta around the mushroom, completely covering the filled top at least once if not twice, depending on the size of the mushroom. For a larger mushroom, use a whole piece of pancetta if necessary. Repeat until all of the mushrooms are wrapped.
  6. Cook in batches (if necessary) until mushrooms are fragrant and pancetta is crisp, about 10 minutes. Start checking when you can smell them. Carefully remove from pan (chopsticks come in handy) blotting on a paper towel if necessary, and arrange on serving platter, with toothpicks if desired. Serve immediately these are best hot. Enjoy!
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Comments (11) Questions (0)

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almost 3 years ago gingerroot

WHOOPS! A missing ingredient! For the quick marinade, it should also include 2 teaspoons of gluten-free tamari (can substitute soy sauce)

Sorry about that.

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almost 3 years ago EmilyC

These are so cute...the perfect little bite! Saved!

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almost 3 years ago gingerroot

Thank you, EmilyC! They are pretty tasty little bites. Let me know what you think if you try them.

Lorigoldsby

almost 3 years ago lorigoldsby

Ooohhh...definitely adding these to our Christmas Eve buffet!

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almost 3 years ago gingerroot

Wow, Lori! I'm flattered that you'd consider them for your buffet. I hope you enjoy them and would love to hear back.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh yum. I'd gobble these right up!

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almost 3 years ago gingerroot

Thanks, mrslarkin! I gobbled up more than my fair share. : )

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almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Your husband's comment cracks me up! These sound delicious - except for the mushrooms ;-) !

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almost 3 years ago gingerroot

LOL. He did eat three of them. Thanks, hardlikearmour!

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almost 3 years ago Bevi

I love this assembly!

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almost 3 years ago gingerroot

Thank you, Bevi!