Prep Time
30 Mins
Cook Time
30 Mins
Yield
4

How to Make It

Step 1

Preheat oven to 425° F.

Step 2

Remove stems from cremini mushrooms and finely chop. Reserve caps.

Step 3

In a sauté pan, cook pancetta until golden brown and crispy. Pour off excess fat.

Step 4

Add mushroom stems, onions, garlic and rosemary and sauté until mushrooms are soft. Remove from heat and let cool to room temperature.

Step 5

Add egg, breadcrumbs and shredded Gouda, grated Parmesan, shredded Cheddar, shredded Provolone and cream cheese and mix well.

Step 6

Fill each mushroom cap generously with the filling mixture. Place on sheet tray and bake until filling is cooked through and golden brown on top, about 8-10 minutes.

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