I made this delicious appetizer for a little gathering a while ago now. I kid you not when I say folks haven’t stopped asking for the recipe – sorry I’m just getting around to posting it now. 🙂 It was a huge hit! My husband, who has previously professed his dislike for mushrooms, was even enticed to try them. This was mostly due to his stronger love of goat cheese. He was an instant fan and is now reconsidering his relationship with mushrooms. Really…this recipe is that yummy. The combination of the creamy goat cheese, whipped up with the savory garlic and shallots, crispy, salty pancetta with the satisfying crunch of the panko topping in unforgettable.
The recipe actually makes a good amount of this filling (enough for 60 mushrooms!), so you will likely have some left over, no matter how generous you are in stuffing the mushrooms. You will be very happy about these leftovers the morning after you whip these up. You can just reach in the fridge, grab that filling out and spread it over a freshly toasted crust of bread or a bagel. Have mercy! It is also great as a sandwich spread. You can prepare this filling two days prior to making your mushrooms – that is if you can resist gobbling it all up before you need it – and store it in the refrigerator. I found this recipe on one of my absolute favourite blogs, Spoon with Me. As I have mentioned before, make sure you take a look at her site. She has the most amazing photographs! And with this recipe, she explains a great way to wash mushrooms. Mushrooms will absorb a lot of water, so you don’t want to leave them soaking in it for too long. She recommends placing some salt in your hand, wetting the mushroom and then rubbing it in the salt. With this technique you manage to not only clean the mushroom, but also season it as well. So, what are you waiting for? Make this appetizer for your next gathering. Folks won’t stop talking about it!
Goat Cheese, Pancetta & Chive Stuffed Mushrooms
Recipe from Spoon With Me
- 1 1/2 lb to 2 lb crimini or Baby Bella Mushrooms
- 1 package (8 0z) cream cheese (leave out of the fridge for 30 minutes to soften)
- 1 log (6 oz) goat cheese (leave out of the fridge for 30 minutes to soften)
- 3 oz thinly sliced pancetta (I found this already chopped at Harris Teeter. You can substitute in regular bacon)
- 1/3 cup minced shallots
- 3 cloves garlic, minced
- 1 small bunch fresh chives, minced (about 1/4 cup) and extra for garnishing (if desired)
- 1 cup panko (japanese breadcrumbs)
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Preheat oven to 400˚F
Wash and season the Mushrooms by taking each wet mushroom, pouring some salt in your hand and rubbing it in the salt. This removes the dirt and also seasons the mushrooms. Rinse and dry the mushrooms, then remove to a large rimmed baking sheet.
In a medium bowl, mix cream cheese and goat cheese until combined. Set aside.
Heat a medium frying pan over medium-high heat. Cook the pancetta until golden (about 1 1/2 to 2 minutes per side) until golden (the pancetta will crisp up as it cools). Remove to paper towels. When cool, crumble the pancetta and set aside.
In the same pan, saute the shallots in the pancetta drippings until softened (about 3 minutes). Add garlic and cook for another minute.
In a medium bowl, mix the cream cheese and goat cheese until combined. Add the crumbled pancetta, shallots and garlic, chives, salt and pepper. Stir to combine.
Place panko in a small dish. Using a spoon, generously fill each mushroom cap. Dip the top of each mushroom in the panko, and then put back on the baking sheet. Lightly spray the mushroom tops with olive or canola oil.
Bake the mushrooms in a 400˚ oven for 12-18 minutes, or until the tops are golden brown.