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Stuffed Mushrooms with Truffle Oil Drizzle
Shadush Sachiska

Stuffed Mushrooms with Truffle Oil Drizzle

Elegant cremini mushrooms filled with creamy herbed cheese, pancetta & breadcrumbs, finished with luxurious truffle oil. Pure gourmet bliss!
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Prep Time 15 minutes
Cook Time 22 minutes
Additional Time 5 minutes
Total Time 42 minutes
Servings: 24 pieces
Course: Uncategorized
Cuisine: Modern European
Calories: 123
Ingredients Method Notes

Ingredients
  

  • 24 large cremini mushrooms stems removed
  • 8 oz cream cheese softened
  • ½ cup freshly grated Parmesan divided
  • 4 oz pancetta or bacon finely diced & cooked crisp
  • ¾ cup panko breadcrumbs
  • 3 tablespoons butter divided
  • 2 cloves garlic minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon fresh thyme leaves or ½ tsp dried
  • ½ teaspoon salt & black pepper
  • High-quality truffle oil for drizzling white or black

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment – luxury is coming!
  2. Gently remove stems from mushrooms (chop and freeze for risotto later) and scoop a little extra cavity with a spoon.
  3. Place caps hollow-side up, brush lightly with 1 tbsp melted butter, and bake 8–10 minutes to release moisture.
  4. While they bake, melt 2 tbsp butter in a skillet and toast panko until deep golden; set aside.
  5. In the same pan, crisp up the pancetta bits until perfect little jewels, then drain on paper towel.
  6. Mix softened cream cheese, ⅓ cup Parmesan, garlic, parsley, thyme, salt, pepper, and most of the pancetta until silky.
  7. Stir ¼ cup of the toasted panko into the filling for extra texture (the rest is for topping).
  8. Remove mushrooms from oven, blot any liquid, then generously fill each cap with the truffle-worthy mixture.
  9. Top with remaining toasted panko + Parmesan and bake 12–14 minutes until golden and bubbling.
  10. Rest 5 minutes, then lightly drizzle each mushroom with truffle oil right before serving – the aroma will make everyone swoon!

Notes

Gluten-free if using GF panko. Naturally low-carb (≈3g net each). The truffle oil is added post-bake, so even a tiny bottle lasts dozens of batches.