Stuffed Mushrooms

Ingredients

• 24 mushrooms
• 4 oz pancetta
• 1 shallot, finely diced
• 1 tbsp garlic paste
• salt and pepper, to taste
• 2-3 tbsp olive oil
• 1 tsp Worcestershire sauce
• ¼ tsp cinnamon
• 1 cup Panko breadcrumbs
• 2-3 tbsp diced sundried tomatoes
• 2 tbsp fresh parsley
• ⅛ tsp Amoretti® Rosemary Oil Extract O.S
• ⅛ tsp Amoretti® Thyme Oil Extract O.S
• ⅛ tsp Amoretti® Oregano Oil Extract O.S

Directions

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.