There is almost always pancetta in my freezer. I think I sleep better at night knowing there is some form of frozen bacon in the near proximity. Don't you? Just me? Moving on...
One of the very first recipes I came up with on this blog was a Pancetta Stuffed Mushroom. These are only slightly different, and just as good. There was a lot going on yesterday so I made a dinner consisting of appetizers and salad, but these mushrooms really offer a great deal of flavor and substance. And bacon.
Gorgonzola and Pancetta Stuffed Mushrooms
8 large stuffing mushrooms
1 clove garlic
1/2 yellow onion
2 heaping T diced pancetta
1 T olive oil
1/3 cup panko
1/3 cup crumbled Gorgonzola
Salt and pepper
Grated Romano or Parmesan
Preheat oven to 400. Wipe mushrooms clean with a damp towel. Using a small spoon, scoop out stems and set aside. Place mushrooms on foil-lined baking sheet.
Finely chop mushroom stems, garlic, shallot and yellow pepper. (I took advantage of my son's THREE HOUR NAP and did this earlier in the day, kept everything in the fridge until I was ready to cook.)
Heat olive oil over medium heat in pan. Add pancetta, and saute until crispy (8-10 minutes). Using a slotted spoon, remove pancetta and place on paper towel. I dare you to not snack on this.
In same pan, add chopped mushroom mixture (you might need to drizzle in some more oil). Saute for a couple of minutes. Season with salt and pepper, then place veggies in a bowl. Add pancetta, gorgonzola and panko to bowl and stir to combine.
Using a small spoon, scoop stuffing into mushrooms (you'll probably have extra, which I served to my toddler, but would be great on crackers). Sprinkle with grated Romano or Parmesan.
Bake for 10-15 minutes.