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Stuffed Mushrooms with Pancetta, Shallots & Sage

Scott Phillips

Yield: Yields 30 hors d’oeuvres.

These can be prepared a day in advance and refrigerated—just let them come to room temperature before baking. Also, hold off on drizzling them with olive oil until just before baking.


  • 35 to 40 cremini mushrooms (about 1-1/2 lb.), about 1-1/2 to 2 inches wide
  • 3 Tbs. unsalted butter; more for the baking dish
  • 1-1/2 oz. pancetta, finely diced (1/4 cup)
  • 5 medium shallots, finely diced
  • 2 tsp. chopped fresh sage
  • Pinch dried red chile flakes
  • Kosher salt and freshly ground black pepper
  • 2/3 cup coarse fresh breadcrumbs (preferably from a day-old rustic French or Italian loaf)
  • 1/4 cup freshly grated Parmigiano Reggiano
  • 2 to 3 Tbs. extra-virgin olive oil for drizzling

Nutritional Information

  • Nutritional Sample Size based on 30 servings
  • Calories (kcal) : 35
  • Fat Calories (kcal): 25
  • Fat (g): 3
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 5
  • Sodium (mg): 100
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 1


  • Position a rack in the center of the oven and heat the oven to 425°F. Trim and discard the very bottom of the mushroom stems. Remove the mushroom stems and finely chop them, along with five of the largest mushroom caps.
  • Heat a medium sauté pan over medium heat for 1 minute and add 2 Tbs. of the butter. When it has melted, add the pancetta and cook until it starts to render some of its fat, 1 to 2 minutes. Add the shallots, sage, and chile flakes; cook gently until the shallots are tender, about 4 minutes (reduce the heat if the shallots begin to brown). Stir in the chopped mushroom stems and 1/2 tsp. salt. Cook, stirring frequently, until the mixture is tender, about 3 minutes. Add the remaining 1 Tbs. butter. When it has melted, transfer the mushroom mixture to a bowl and stir in the breadcrumbs and Parmigiano. Season to taste with salt and pepper and let cool slightly.
  • Butter a shallow baking dish large enough to hold the mushrooms in one layer. Arrange the mushrooms in the dish and season the cavities with salt. Stuff each cavity with a rounded teaspoonful of the filling, or more as needed. The filling should form a tall mound. (You may have leftover filling; if you have extra mushrooms, keep stuffing until you run out of filling.) Drizzle the mushrooms with the olive oil and bake until the mushrooms are tender and the breadcrumbs are golden brown, 20 to 25 minutes. Transfer to a platter and serve warm.
    For a crisp, golden-brown stuffing, drizzle with olive oil just before baking.


Rate or Review

Reviews (7 reviews)

  • _Callmeafoodie_ | 08/30/2020

    Made these with prosciutto because it was half the price of pancetta and they were phenomenal ! I even prepared them a day in advance and they were perfect

  • Krispie | 10/14/2018

    These were delicious and super easy to make. I made them the day before. I did overlook them slightly and they were still very tasty.

  • Chloesmom10 | 12/27/2017

    Excellent appetizer! Always the first to go! I doubled the red chili flakes and cheese!

  • 1newskibum | 11/29/2013

    Super hit on Thanksgiving! Easy! Prepare day before and drizzle EVOO on before baking. A Keeper.

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