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Easy Pancetta-Stuffed Mushrooms Recipe - Champinones Rellenos de Panceta

User Rating 5 Star Rating (1 Review)

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Pancetta Stuffed Mushrooms - Champinones Rellenos de Pancetta (c)

Pancetta Stuffed Mushrooms - Champinones Rellenos de Pancetta

Lisa Sierra (c) 2009 Licensed to About.com Inc.
Finely chopped Spanish "panceta adobado" is heaped in white mushrooms, then slowly cooked in olive oil. It's quick, easy and very tasty. It's a tapa recipe that everyone can enjoy cooking and eating, from the beginner cook to the experienced chef. Cook these at the last minute before serving and serve immediately, while still warm.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 Servings

Ingredients:

  • 24 white mushrooms (approx 2-inches in diameter)
  • 12 oz panceta adobado (see substitution note below)
  • 4 oz (125 ml) olive oil for frying

Preparation:

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.

User Reviews

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 5 out of 5
Pancetta-Stuffed Mushrooms, Member Repullo

This is a great Recipe except of two things. 1. The pancetta needs to be cut very small so that it fits inside of the cap. You don't want the pancetta to over power the flavor of the mushroom. 2. this is the most important thing DO NOT LET THE MUSHROOM GET TO DARK. As it will ruin the flavor so fast that you won't even see it coming. I made that mistake some twenty years ago and I still can remember that taste.

10 out of 10 people found this helpful.

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