Stuffed Mushrooms with Ricotta, Spinach & Crispy Pancetta | Barbaro Smallgoods

RECIPE

Stuffed Mushrooms with Ricotta, Spinach & Crispy Pancetta

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Ingredients:

    Serves: 4
    Prep time: 15 mins | Cook time: 25 mins

  • 4 large mushrooms, stems removed and finely chopped
  • 1 cup ricotta
  • ½ cup chopped parsley
  • ½ cup grated mozzarella
  • ½ cup finely chopped spinach
  • Salt, to taste
  • Garlic and herb breadcrumbs (for topping)
  • Grated parmesan cheese (for topping)
  • 100g pancetta

RECIPE STEPS:

Step 1
Preheat oven to 180°C fan forced.
Step 2
Prepare mushrooms: Gently remove the stems from the mushrooms and scoop out the mushroom flesh. Finely chop the removed stems and flesh.
Step 3
Make the filling: In a bowl, mix the chopped mushroom stems with ricotta, parsley, mozzarella, spinach, and a pinch of salt until well combined.
Step 4
Stuff the mushrooms: Fill each mushroom generously with the ricotta mixture.
Step 5
Add topping: Sprinkle garlic and herb breadcrumbs and grated parmesan cheese over each filled mushroom.
Step 6
Bake in oven: Place mushrooms on a lined baking tray and bake for 20–25 minutes, or until golden and cooked throug
Step 7
Crisp the pancetta: While the mushrooms are cooking, pan-fry pancetta slices over medium heat until crispy. Transfer to a paper towel to drain excess fat.
Step 8
Serve: Top each stuffed mushroom with crispy pancetta and enjoy warm.