Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 Servings
- 24 white mushrooms (approx 2-inches in diameter)
- 12 oz panceta adobado (see substitution note below)
- 4 oz (125 ml) olive oil for frying
Substitution Note: Panceta adobado can be purchased in the deli section of supermarkets in Spain. It is not easy to find in the USA, so use Italian pancetta and after chopping, add a 1/2 tsp of smokey Spanish paprika and mix thoroughly.
Rinse mushrooms under running water and remove any dirt or debris. Set on a paper towel to dry.
Gently break off stems, to create space under cap to fill. Place upside down until ready to stuff.
Finely chop panceta and stuff each mushroom cavity with chopped panceta.
Pour olive oil to a depth of approximately 1/4-inch into a medium sized, heavy-bottom frying pan. Heat on medium. When oil is hot, gently place mushrooms in pan, panceta side up. Cover and cook on medium until mushrooms and panceta are browned. Serve immediately.
When making ahead of time, clean and stuff mushrooms with chopped panceta, and refrigerate without cooking. When ready to serve, remove from refrigerator 30 minutes before cooking, so ingredients warm to room temperature. Cook and serve warm.