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Pancetta Stuffed Mushrooms recipe

Hi everyone!

It’s been a long time! But I’m back! A BIG apology for not posting anything for so much time! You know, life happens and also I’ve been really busy at work so… Ok, I’m not boring you with those details, the important thing is that I have a delicious recipe for you today, just in time for thanksgiving!

I’m one of those guys that focuses more on the side dishes over the holidays so today I’m bringing you a dish so versatile that you can use it for a dinner party, birthday party, Christmas or obviously thanksgiving J. So this is my take on a Pancetta Stuffed Mushroom!


  • 9 big mushrooms (the variety you like the most, the bigger it is, the more stuff you’ll get).

  • 1 cup of finely chopped red pepper.

  • 1 cup of finely chopped onion.

  • 3 finely chopped garlic cloves.

  • 3 finely chopped asparagus.

  • 1 cup chopped pancetta (or you can use bacon, but remember… Pancetta is that Italian bacon that died and went to heaven).

  • 2 tbsp of finely chopped fresh parsley.

  • 1 tbsp of fresh oregano.

  • 1 tbsp of fresh thyme.

  • 2/3 cup parmesan cheese or pecorino romano.

  • ½ tsp black pepper.

  • ½ tsp pink salt.

PREPARATION (30 minutes)

  1. Pre heat the oven at 350 F.

  2. Cut off the mushroom stems and chop the stems the same size of the rest of the ingredients.

  3. In a large pan at medium heat add the pancetta and cook it for 10 minutes, making sure to steer it often, it really needs to release almost all of the fat which is the one you will use to cook the rest of the ingredients.

  4. Once the pancetta is sizzling, add the onion and red pepper and cook for about 4-5 minutes before adding the asparagus, parsley, garlic, oregano, thyme, salt and pepper. Cook for 5 more minutes.

  5. Once everything is cooked, turn off the heat and add one tablespoon of the cheese you’re using. This step is important because the cheese will act as a glue that will keep the mixture together once its inside the mushrooms.

  6. Lie all of the mushrooms in a baking sheet lined with parchment paper and olive oil, stuff the mushrooms with the mixture and add some extra cheese on a few of them. I really like to add cheese to 50% of the mushrooms just for variety sake.

  7. Put the baking sheet in the over for 24 minutes and you’re done!

This is a perfect recipe for holidays or parties because you can totally make the stuffing in advanced, freeze it and then use it right before the mushrooms are ready to go into the oven.

This year, my husband (as usual) is making our thanksgiving turkey, so that means I’m in charge of dessert and the sides! Yes, like EVERY BLOGGER is XD. That’s it, I just wanted to show off that the hubby is a good cook J

Thanks for reading guys, remember to subscribe to my YouTube channel and to follow me on Instagram!

Happy thanksgiving!


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