Last week my Husband hosted his french wine group here for a tasting of really expensive Burgundies.
And, being the fabulous wife that I am, I offered to make a few snacks.
Now this is not dinner. Just wine and a few snacks.
The Hub had already picked up some nice runny stinky french cheeses, crispy little cornichons ,wafer crackers and fruit.
However, I think you really need a little more substance when consuming wine.
It being a congregation of men, something with bacon in or on it seemed appropriate.
Also, it had to be bite size, and finger food, these guys don’t want to fuss with plates and forks and such (wine glasses are different category altogether).
So stuffed mushrooms seemed the perfect accompaniment.
When I checked at the end of the event the platter was empty.
Sadly, so was the magnum of 2002 Moulin a Vent.
- 16 oz container of white mushrooms
- 5 oz package of diced pancetta, or 1/4 pkg of bacon cubed
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 Tbs dijon mustard
- 4 oz cream cheese, softened
- 1/2 cup shredded parmesan cheese
- 1/4 cup parsley, chopped fine
- salt and pepper to your preference
Preheat oven to 350 degrees. Line a large baking sheet with foil.
Throughly clean mushrooms and remove stems and chop.
Place pancetta or bacon in large skillet over med-high heat and cook until not quite crispy.
Remove to drain on paper towels.
Add onion to pan and cook, stirring occasionally until translucent but not browned. Approx 5 mins.
Add garlic, stir around and cook 1 minute.
On low heat add cream cheese, mustard and parmesan and stir to blend. Remove from heat.
In large bowl with chopped stems add the onion cheese mixture, parsley salt and pepper.
Stir to mix.
Overstuff each mushroom then top with pancetta.
Bake 20-25 minutes.