Ultimate Pastry, Savory & Craft Beverage Ingredients

Stuffed Mushrooms

Posted on 26 December 2017

So, you need appetizers to serve or bring to your friend's holiday party. If you love pancetta and mushrooms, then these bite-sized morsels are just what you’re looking for! They’re savory and juicy yet light enough that you won’t feel bad if you eat the whole platter.



  1. Preheat oven to 375°F.
  2. Using a soft brush or a paper towel, clean the mushrooms.
  3. Remove and finely dice the stems, set aside.
  4. Sauté pancetta until crisp. Remove from pan and drain on a paper towel.
  5. Remove most of the grease from the pan with a paper towel, leaving some to sauté the other ingredients.
  6. Sauté diced shallot and mushroom stems until soft, about 4 minutes.
  7. Add garlic, salt, and pepper.
  8. Cook for another 2 minutes.
  9. Remove from the pan and set aside.
  10. Add olive oil to pan and sauté the mushrooms.
  11. Season with Worcestershire sauce and cinnamon.
  12. Sauté for 3 minutes, then turn the mushrooms over and cook for another 3 minutes.
  13. Remove from the pan.
  14. In bowl combine the panko, onion mushroom stem mix, diced sundried tomatoes, pancetta, parsley, Rosemary Oil Extract, Thyme Extract, and Oregano Oil Extract.
  15. Place the mushrooms on a sheet pan or in a casserole dish, bottom side up.
  16. Spoon the mixture into the mushrooms and bake 15 minutes.
  • Optionally, sprinkle grated parmesan over the top prior to baking.
  • In the video, we sautéed 12 mushrooms at a time. If you are sautéing another batch, add another one-fourth teaspoon of cinnamon and another teaspoon of Worcestershire with the second batch.
Perfect appetizers to bring to a New Year's Eve Party!

Products used in this recipe


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