These mushrooms are double-stuffed with pork so even if you think you don’t like mushrooms, remember, they’re just the vessel for a double dose of porky deliciousness! I make these all the time and here’s a tip: Always make a small tester patty out of the stuffing before filling all the caps. Cook the patty and taste it to make sure it’s delicious. It may sound like an unnecessary step, but it’s one you don’t want to skip. There’s nothing fun about an underseasoned mushroom!
Recipe information
Yield
makes: approximately 30
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Coat a large sauté pan with olive oil, add the pancetta, and bring to medium-high heat. Cook the pancetta until it starts to brown and crisp on the edges, 6 to 8 minutes. Add the onions and the red pepper and season with salt. Continue cooking until the onions are soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
Step 3
Stir in the mushroom stems and rosemary and cook until the mushrooms are brown and soft, 5 to 6 minutes. Add the wine and cook until evaporated. Remove from the heat and cool.
Step 4
Meanwhile, in a large bowl combine the sausage, egg, Parm, and bread crumbs; add the mushroom mixture, season, and mix well (if the filling seems a little dry, add 1/4 to 1/2 cup water to moisten things up).
Step 5
Make a 1- to 2-inch tester patty out of the stuffing mixture. In a small sauté pan, heat a bit of oil and cook the patty until it’s done. When it’s cool enough, taste your tester patty to make sure it’s delicious—if it’s not, reseason.
Step 6
When your tester tastes fabulous, generously fill each mushroom cap with the stuffing mixture and arrange them on a rimmed baking sheet. Pour 1/4 to 1/3 cup water into the pan to keep the mushrooms moist. Bake until the filling is cooked through and brown and crispy on top, 7 to 8 minutes. Transfer to serving platters.
