You may also like
Categories:
extra-virgin olive oil pancetta onion red pepper kosher salt garlic mushrooms rosemary white wine ground pork breadcrumbs Parmesan egg
Viewed: 40 - Published at: 8 years agoIngredients
- Extra-virgin olive oil
- 8 ounces pancetta, cut into 1/2-inch dice
- 1 onion, finely diced
- Pinch crushed red pepper flakes
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 1 pound cremini mushrooms, cleaned, caps reserved, stems removed and finely chopped
- 1 tablespoon finely chopped fresh rosemary leaves
- 1/2 cup dry white wine
- 8 ounces ground pork
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan
- 1 large egg
Method
- Preheat the oven to 375 degrees F.
- 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 onions and crushed red pepper, and season with salt.
- Cook until the onions are very soft and aromatic, 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, breadcrumbs, Parmesan and egg.
- 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 1/4 to 1/2 cup of water to really moisten things up.
- Fill each mushroom cap generously with the filling.
- Arrange on a baking sheet and bake until the filling is cooked through, brown and crisp on top, 7 to 8 minutes.
- Transfer to serving platters and serve hot.
