Directions
There are many ways to make stuffed mushrooms, but one of the most straightforward and delicious is using our good old friend’s bacon.
You don’t need a lot of ingredients or a lot of time. However, the result is exceptional. And nothing is thrown away!
With the stalks, parsley, bacon and garlic, prepare the filling to put in the well hollowed chapels, then cover with tasty cheese such as Puzzone di Moena or Fontina and more bacon, bake and then ready a large dish.
The secret to making perfect stuffed mushrooms is soon said: buy mushrooms large enough so that you can use the top after digging with a knife, being very careful not to pierce it.
As mushrooms, we recommend the champignons, the porcini, even if in the end the best are the Portobello mushrooms: firm and resistant, perhaps they are no longer tasty, but certainly perfect as “containers.”
Ingredients for making stuffed Portobello mushrooms
For 4 people
- 16 Portobello mushrooms
- 250 grams of smoked bacon
- 200 grams of hard cheese such as Puzzone di Moena or Fontina
- 3 cloves of garlic
- 120 grams of dry white wine
- 50 grams of parsley
- 7 grams of salt
- 5 grams of pepper
- 35 grams of extra virgin olive oil
- 30 grams of thyme
How to make pancetta stuffed portobello mushrooms
The most delicate phase is cleaning the mushrooms: wash them with a damp cloth, being careful not to get them wet. Cut the final part of the stalk dirty with earth and throw it away. Then with a sharp knife, cut the stem flush under the cap and dig a little to make room for the filling.
Portobello mushrooms are big, we could say capacious, but not very deep, so go slow and don’t pierce them! Collect all the mushroom pulp and chop very finely. Cut the bacon into crumbs and keep only 32 thin strips for the final decoration.
Mash the garlic and chop, then stew it in extra virgin olive oil for 3 minutes, throw all the bacon and brown it for 5 minutes, remove the strips and set them aside.
Throw the mushrooms into the pan, season with salt, pepper, a little parsley and a drop of white wine, then cook for 10 minutes. Turn on the oven and set 180 degrees and cook the emptied caps for 10 minutes.
Remove from the oven, then stuff with the filling and place two strips of bacon on top. Return to the oven and cook for another 15 minutes, then remove from the oven and sprinkle with chopped parsley and thyme. A drop of oil and you can serve the definitive stuffed mushrooms.
Which wine goes well with bacon-stuffed Portobello mushrooms?
We choose a light and slightly tannic red wine to enhance the aromatic taste of mushrooms: Bardolino, Valpolicella or a Gamay. Choose sparkling wines such as Prosecco, Champagne, or Franciacorta if you want to make an exquisite combo.
If you want to pair a cocktail, the clean and austere taste of the Moscow Mule is perfect.
