Pancetta-Stuffed Cremini Mushrooms with Pecorino Romano and Sage

These one-bite, stuffed cremini mushrooms let you eat with one hand while holding your preferred cocktail in the other — perfect for a New Year's Eve get-together! Brown cremini mushrooms have a richer, earthier flavor than their white counterparts, but white creminis are a good alternative if you can't find the brown variety.

TOTAL TIME:45 min.

SERVINGS:8

Ingredients

  • 16 large brown cremini mushrooms
  • ¼ cup plus 1 Tbsp. olive oil, plus more for serving
  • Kosher salt and freshly ground black pepper to taste
  • 2 oz. pancetta, finely diced (about â…“ cup)
  • 5 shallots, finely diced
  • 1 clove garlic, finely diced
  • 3 tsp. fresh sage, roughly chopped
  • â…“ cup pecorino Romano, grated
  • Lemon juice to taste

Directions

  1. Heat the oven to 450° F. Slice about ¼” from the bottom of the mushrooms stems and discard. Remove the remaining stems and finely chop them.

  2. Toss the mushroom caps with ¼ cup of olive oil, a pinch of kosher salt and a crack or two of freshly ground black pepper. Arrange the caps upside down on a sheet pan and place them in the oven.

  3. Roast the mushroom caps until softened, about 15 minutes. Take the mushrooms out of the oven and transfer them to a serving dish. Loosely cover the dish with aluminum foil to keep the caps warm.

  4. Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the pancetta when the oil is hot and sauté until the fat starts to render, about 2 minutes. Lower the heat to medium-low.

  5. Add the shallots and garlic and cook until fragrant and softened, about 5 minutes. Add the chopped mushroom stems and 2 teaspoons of sage. Cook for an additional 3-4 minutes or until the stems soften.

  6. Transfer the stuffing mixture to a bowl and stir in the pecorino Romano. Adjust the seasoning with salt, pepper and lemon juice to taste.

  7. Arrange the caps upside down on the serving dish and spoon about 1 tablespoon of the stuffing mixture into each mushroom cap. Garnish the mushrooms with the remaining sage and drizzle with olive oil. Serve immediately and refrigerate leftovers in an airtight container within two hours.