I know, I know, the Vikings are on. Why am I blogging then? BECAUSE I'M NERVOUS! I don't even CARE about football, and I'm the fairest weather fan you've ever seen, but I'm nervous. Thus, mushrooms. I made these earlier during the Jets game, and they were fantastic. For some reason, they taste like pizza? I think you should try...
Pancetta Stuffed Mushrooms
9 large mushrooms
2 T olive oil
1/4 cup chopped pancetta
1/4 cup finely chopped roasted red pepper
salt and pepper
2 sprigs fresh thyme
1/4 cup chicken broth
1/4 cup panko
1/4 cup grated parmesan
Preheat oven to 400 degrees. Clean mushrooms. NEVER rinse under water, makes for a rubbery mushroom. Instead, wipe clean with a damp paper towel.
Use small spoon to scoop out mushroom stems. Save stems for later. Yes, my spoon has a teddy bear on it.
Chop pancetta. MUCH easier to do, by the way, if your pancetta is frozen. Which mine was not.
Heat olive oil in saute pan over medium high heat. Add pancetta. Saute until crispy.
Remove pancetta and place on paper towel. Reserve for later.
Chop mushroom stems, leek and roasted red pepper. You can find roasted red peppers in a jar at your super market, they are delicious.
Saute chopped veggies in same olive oil that pancetta was sauteed in, over medium heat. Season with salt, pepper and thyme. Cook for 8 minutes or until soft and fragrant. (The word "fragrant" makes me sound professional, doesn't it?)
In the meantime, place mushrooms on baking sheet. Brush with olive oil, or use cooking spray.
Add chicken stock to sauteed veggies. Remove from heat.
Place sauteed mixture into bowl. Add panko, parmesan and pancetta. Stir.
Spoon stuffing into mushrooms. Top each with four pine nuts. Or three, or five, I don't care. Sprinkle with parmesan.
Bake for 15 minutes at 400 degrees, or until stuffing looks bubbly and golden brown.
I'm telling you, pizza. Mmmm. Tied game, can't watch, I think I'll go make rosemary popcorn. Stay tuned for that.