Stuffed Mushrooms with Pancetta and Asiago Cheese

Stuffed mushrooms with pancetta and Asiago cheese are a delicious dish, perfect as an appetizer or side. Here’s the recipe for you:

Ingredients

• 12 large button mushrooms or porcini mushrooms
• 100 g smoked pancetta cut into cubes
• 100 g Asiago cheese, grated
• 1 garlic clove, finely chopped
• 2 tablespoons fresh parsley, chopped
• Extra virgin olive oil to taste
• Salt and black pepper to taste

Preparation

1. Clean the mushrooms with a damp cloth and remove the stems. Lightly score the inside of the mushroom cap to create more space for the filling.

2. In a pan, heat a drizzle of extra virgin olive oil and sauté the chopped garlic until golden.

3. Add the pancetta cubes to the pan and let it brown until crispy. During cooking, season moderately with salt and pepper.

4. Stir in the chopped parsley and remove from heat. Let cool for a few minutes.

5. In a bowl, combine the browned pancetta with the grated Asiago and mix well to create the filling mixture.

6. Take the cleaned mushrooms and fill them with the pancetta and Asiago mixture, pressing lightly to compact the filling.

7. Arrange the stuffed mushrooms on a baking tray lined with parchment paper and drizzle with a little extra virgin olive oil.

8. Preheat the oven to 180 °C and bake the mushrooms for about 15-20 minutes or until the cheese is melted and golden.

9. Serve the stuffed mushrooms hot, with an additional sprinkle of fresh parsley if desired.

For an all-Italian touch, you can add a pinch of dried oregano or a teaspoon of Genovese pesto to the filling to further enrich the flavor.

Fun Fact

Asiago cheese is an Italian DOP (Protected Designation of Origin) product from the Sette Comuni Plateau, located in Veneto and Trentino. Its texture and flavor vary depending on the aging: the more aged the cheese, the more intense the taste, which pairs perfectly with the sweetness of the mushrooms and the savoriness of the pancetta.