how to make stuffed mushrooms with 
pancetta, shallots & sage recipe.

These can be prepared a day in 
advance and refrigerated—just 
let them come to room temperature before baking. Also, hold off 
on drizzling them with olive oil 
until just before baking. 

Ingredients:-

• 35 to 40 cremini mushrooms (about 1.5 lb.), 1.5 to 2 inches wide. 

• 3 Tbs. unsalted butter; more for the baking dish.

•  1/4 cup pancetta(pork), finely diced 
  (1/4 cup).

• 5 medium shallots(onion), finely diced.

• 2 tsp. chopped fresh sage.

•  Pinch of dried red pepper flakes.

•  Kosher salt and freshly ground black pepper.

• 2/3 cup coarse fresh breadcrumbs.

• 1/4 cup freshly grated ParmigianoReggiano.(types of. Paneer)

• 2 to 3 Tbs. extra-virgin olive oil.

Direction:-

•  Position a rack in the center of the oven and heat the oven to 425°F. 

• Trim and discard the very bottom of the mushroom stems. 

• Remove the mushroom stems and finely chop them, along with five of the largest mushroom caps. 

• Heat a medium sauté pan over medium heat for 1 minute and add 2 Tbs. of the butter. 

• When it has melted, add the pancetta and cook until it starts to render some of its fat, 1 to 2 minutes. 

• Add the shallots, sage, and pepper flakes; cook gently until the shallots are tender, about 4 minutes (reduce the heat if the shallots begin to brown). 

• Stir in the chopped mushroom stems and 1/2 tsp. salt. 

• Cook, stirring frequently, until the mixture is tender, about 3 minutes. 

• Add the remaining 1 Tbs. butter. 

• When it has melted, transfer the mushroom mixture to a bowl and stir in the breadcrumbs and Parmigiano. 

• Season to taste with salt and pepper and let cool slightly.

• Butter a shallow baking dish large enough to hold the mushrooms in one layer. 

• Arrange the mushrooms in the dish and season the cavities with salt. 

• Stuff each cavity with a rounded teaspoonful of the filling, or more as needed. 

• The filling should form a tall mound. (You may have leftover filling; if you have extra mushrooms, keep stuffing until you run out of filling.) 

• Drizzle the mushrooms with the olive oil and bake until the mushrooms are tender and the breadcrumbs are golden brown, 20 to 25 minutes.

•  Transfer to a platter and serve warm.