Pancetta & Parmesan Stuffed Mushrooms

The perfect finger food to keep the hungry at bay until the big meal! These mushrooms are small savory bites that are full of flavor.

Ingredients

30 medium-sized baby bella mushrooms
12 slices of pancetta (diced and then cooked to crispy)
10 sprigs of parsley (chopped finely)
2 sprigs of dill (chopped finely)
3/4 cup of Panko breadcrumbs
Zest from 2 whole lemons
2 tablespoons of butter
1 cup of parmesan cheese (grated)
3 shallots (finely diced)

Cooking Instructions

Dice and cook the pancetta until crispy (this is best done in a pan in the oven). Then set aside to cool.
Grate parmesan cheese and set aside.
Remove stems from the mushrooms, and place stems in a separate bowl.

Chop the stems into small pieces and place into a large saute pan on low heat to sweat.
Move the mushrooms to one side of the pan and place the shallots on the other side. Wait until the shallots have browned then mix everything in the pan together.
Next, turn the heat to medium-high and add the butter with salt & pepper. Once the mixture is evenly cooked, cut the heat off the pan.
Zest 2 lemons over the concoction and squeeze some of the juice onto it as well.
Add the parsley and dill. Then, add the parmesan cheese and breadcrumbs. Only add enough breadcrumbs to make the mixture slightly stiff.

Finally, stir the diced pancetta into the pan and make sure everything is thoroughly mixed together.
Place the mushrooms on a pan with wax paper and space them out evenly. Season the mushrooms with a little bit of balsamic vinegar, salt, pepper and olive oil.
Once the filling has completely cooled, stuff the mushrooms-make sure to pack the mix tightly into each mushroom cap.
If you choose, you can place thin slices of white cheddar (or any other meltable cheese) on top of the mushrooms before cooking.
When you are ready, place the mushrooms into the oven and cook for 12-15 minutes on 375 degrees.

*these small bites can be prepped the night before the big day and then cooked right before consumption*

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