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Prep time
10 minutes
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Cook time
30 minutes
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makes
6 stuffed mushrooms
Author Notes
Stuffed mushrooms are the ultimate appetizer: They’re easy to make, have endless filling possibilities, and the “dish” (aka the cap) itself is edible. For maximum flavor, I’ve swapped button mushrooms for meaty portobellos so this appetizer-inspired recipe is more of a large-format, first course or a side dish for a sit-down dinner than the typical, smaller stuffed mushrooms would be.
When I have last-minute guests, or want to throw together a super easy but crowd-pleasing meal, this recipe is just the ticket. Golden-brown panko breadcrumbs mixed with freshly squeezed lemon juice, chopped parsley, punchy garlic, and nutty BelGioioso Parmesan are the stars of the filling, along with the meat of the portobello mushrooms (scooped to make room for more filling, obviously) and savory pancetta. The pancetta cooks in the oven with the filling, imbuing it all with salty, savory flavor, and keeping the breadcrumbs moist. If your guests are vegetarian, feel free to remove the pancetta, and add about 2 teaspoons more olive oil so that the filling doesn’t dry out when baking. To finish, I add even more grated BelGioioso Parmesan for an extra cheesy moment. —Emily Ziemski
Test Kitchen Notes
This recipe is shared in partnership with BelGioioso Cheese. For more BelGioioso recipes, check out our dreamiest, cheesiest recipes here. —Food52
Ingredients
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2 tablespoons
extra-virgin olive oil, divided
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1
garlic clove, minced
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3/4 cup
panko breadcrumbs
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6
portobello mushroom caps, insides gently scooped out and reserved
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3 tablespoons
freshly squeezed lemon juice
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4 ounces
pancetta
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1/2 bunch
fresh parsley, roughly chopped, divided
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Kosher salt, to taste
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Freshly cracked black pepper, to taste
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1/2 cup
BelGioioso Parmesan, grated, plus more for topping
Directions
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Heat the oven to 400°F.
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Heat 1 tablespoon olive oil in a medium skillet over medium heat until hot. Add the garlic and breadcrumbs. Toast, stirring frequently 5 to 7 minutes, or until the fragrant and the breadcrumbs are browned.
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Arrange the prepared portobello mushrooms on a sheet pan, hollow-side up. Season each mushroom with salt and pepper to taste. In a bowl, combine the breadcrumbs, lemon juice, pancetta, half the parsley, Parmesan, and reserved mushroom insides. Season with salt and pepper. Using a spoon, scoop the breadcrumb mixture into the mushroom caps, about ⅓ cup mixture for each (it will be a heaping mound). Drizzle with the remaining 1 tablespoon olive oil. Gently press down.
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Bake for about 17 to 21 minutes, or until the mixture is heated through. Serve the stuffed mushrooms warm garnished with the remaining parsley and a sprinkle of Parmesan.
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