Pork and Pancetta Stuffed Mushrooms

Pork and Pancetta Stuffed Mushrooms
45 min.
30
200kcal

Suggestions


Indulge in a delightful culinary experience with our Pork and Pancetta Stuffed Mushrooms, a perfect addition to any gathering or celebration. These savory bites are not only a feast for the eyes but also a treat for the taste buds, combining the rich flavors of ground pork and crispy pancetta with the earthy essence of cremini mushrooms. Each mushroom cap is generously filled with a mouthwatering mixture that includes aromatic garlic, fragrant rosemary, and a hint of crushed red pepper flakes, ensuring every bite is packed with flavor.

Ready in just 45 minutes, this recipe serves up to 30 people, making it an ideal choice for parties, family gatherings, or casual get-togethers. The combination of textures—from the tender mushroom caps to the crispy topping—creates a satisfying contrast that will leave your guests craving more. Plus, with only 200 calories per serving, you can enjoy these delectable appetizers without the guilt.

Whether you're looking for a standout antipasto, a delicious starter, or a unique snack, these stuffed mushrooms are sure to impress. So gather your ingredients, preheat your oven, and get ready to elevate your appetizer game with this irresistible dish that brings warmth and flavor to any occasion!

Ingredients

  • 0.5 cup breadcrumbs 
  • pound crimini mushrooms cleaned finely chopped
  • 0.5 cup wine dry white
  • large eggs 
  •  garlic clove smashed finely chopped
  • 0.5 pound ground pork 
  • 30 servings kosher salt 
  • 30 servings olive oil extra virgin extra-virgin
  •  onion diced finely
  • 0.5 pound pancetta cut into 1/2-inch dice
  • 0.5 cup parmesan grated
  • pinch pepper red crushed
  • tablespoon rosemary finely chopped

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven

Directions

  1. Preheat the oven to 375 degrees F.
  2. Coat a large saute pan with olive oil, add the pancetta, and put the pan over medium-high heat. Cook until the pancetta starts to become brown and crispy.
  3. Add the onion and the crushed red pepper, and season with salt, to taste. Cook until the onions are very soft and aromatic, about 5 minutes.
  4. Add the garlic and cook for another minute. Stir in the mushroom stems and rosemary and saute until they look very brown and wilted.
  5. Add the white wine and cook until the wine has evaporated.
  6. Remove from the heat and let cool.
  7. In a large bowl combine the pork, egg, Parmesan, and bread crumbs.
  8. Add the cooled mushroom mixture and combine well. Make a little tester patty and cook it to make sure the seasoning is correct. Season with salt, if needed. If the filling seems a little dry add 1/4 to 1/2 cup of water to really moisten things up.
  9. Fill each mushroom cap generously with the filling. Arrange on a baking sheet and bake until the filling is cooked through and brown and crisp on top, about 7 to 8 minutes.
  10. Transfer to serving platters and serve hot.

Nutrition Facts

Calories200kcal
Protein7.45%
Fat87.2%
Carbs5.35%

Properties

Glycemic Index
5.63
Glycemic Load
0.13
Inflammation Score
-1
Nutrition Score
4.2713043223257%

Flavonoids

Catechin
0.03mg
Epicatechin
0.02mg
Hesperetin
0.02mg
Naringenin
0.02mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.18mg
Kaempferol
0.02mg
Quercetin
0.75mg

Nutrients percent of daily need

Calories:199.79kcal
9.99%
Fat:19.32g
29.72%
Saturated Fat:3.89g
24.3%
Carbohydrates:2.67g
0.89%
Net Carbohydrates:2.4g
0.87%
Sugar:0.59g
0.65%
Cholesterol:17.77mg
5.92%
Sodium:291.97mg
12.69%
Alcohol:0.41g
100%
Alcohol %:0.9%
100%
Protein:3.71g
7.43%
Vitamin E:2.07mg
13.83%
Selenium:8.71µg
12.44%
Vitamin K:8.62µg
8.21%
Vitamin B1:0.11mg
7.46%
Vitamin B2:0.12mg
7.09%
Vitamin B3:1.34mg
6.71%
Phosphorus:62.24mg
6.22%
Copper:0.09mg
4.56%
Vitamin B6:0.08mg
4.12%
Vitamin B5:0.37mg
3.7%
Zinc:0.53mg
3.54%
Potassium:121.64mg
3.48%
Calcium:30.81mg
3.08%
Manganese:0.05mg
2.75%
Vitamin B12:0.15µg
2.45%
Iron:0.41mg
2.28%
Folate:7.93µg
1.98%
Magnesium:6.39mg
1.6%
Fiber:0.27g
1.07%
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