Pork And Pancetta Stuffed Mushrooms Recipes

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
• Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
• Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
• Bake 10-12 minutes or until mushrooms are tender.

PORK SAUSAGE-STUFFED MUSHROOMS

Steps:

• Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15x10x1-in. baking pan. , Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.

PANCETTA AND MUSHROOM-STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels., In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper., Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with 1 slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper., Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks before serving.

PORK AND PANCETTA STUFFED MUSHROOMS

Steps:

• 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 onion and the crushed red pepper, and season with salt, to taste. 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, egg, Parmesan, and bread crumbs. 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 and brown and crisp on top, about 7 to 8 minutes. Transfer to serving platters and serve hot.

PORK STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and grill lightly for a few minutes.
• Saute garlic in hot oil, then add pork mince.
• Cook mince until browned, approx, 10 mins.
• Add chopped mushrooms, spring onions, celery and sauces.
• Cook a further 5 minutes.
• Place grilled mushrooms into a baking dish upside down.
• Fill each cup with pork mixture.
• Cook in moderate oven 20 minutes.