Mushrooms Stuffed with Pancetta and Herbs

Name: Mushrooms Stuffed with Pancetta and Herbs
Cuisine: Italian
Ingredients: 40 medium-large fresh mushrooms; ½ cup plain yogurt; 3 large shallots, chopped; 2 tablespoons olive oil; 6 ounces raw pancetta, chopped; 2 teaspoons mixed Italian herbs, other herb blend, or salt-free herb blend; 2 teaspoons mixed Italian herbs, other herb blend, or salt-free herb blend; ¼ cup chopped flat-leaf parsley; ¼ cup olive oil; 2½ cups fresh coarse ground breadcrumbs from homemade white, Whole wheat, or herb bread; 2½ cups fresh coarse ground breadcrumbs from homemade white, Whole wheat, or herb bread; 2½ cups fresh coarse ground breadcrumbs from homemade white, Whole wheat, or herb bread; ¼ cup Parmesan cheese

Preparation info

Makes 40 stuffed mushrooms, serves
15

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Pancetta is an uncured Italian bacon that does not impart as assertive or salty a taste as regular bacon. These are my favorite stuffed mushrooms.

Ingredients

2½ cups fresh coarse ground breadcrumbs from homemade white, Whole wheat, or herb bread
¼ cup Parmesan cheese

Europe
Italy
Bread
Mediterranean

Method

In a food processor pulse the breadcrumbs, cheese, parsley, and herbs and process until evenly combined. Sauté the pancetta until crisp in a medium sauté pan. Add to the crumbs in the processor workbowl.
Without washing the pan, add the olive oil and sauté the shallots until translucent in the rendered pancetta fat and oil. Add to the food processor workbowl al