Field Grown Arugula & Goat Cheese Stuffed Mushrooms

  • 2 TBS butter
  • 1/2 cup scallions, chopped
  • 1 tsp. garlic, minced
  • 1/4 cup white wine
  • 4 oz. pancetta, chopped
  • 1/2 cup plain bread crumbs
  • 16 oz. mushrooms (Baby Bella/Cremini)
  • 4 tsp. fresh parsley, finely chopped
  • 1 cup field grown arugula, roughly chopped
  • 2 TBS Parmesan cheese, grated
  • Olive oil, for drizzling
  • Salt & pepper to taste
  • 1 container 3.5 oz Alouette Crumbled Goat Cheese

Preheat oven to 400 degrees. Clean mushrooms, remove stems, chop stems and set aside. Heat a sauté pan over medium heat; then, add butter and garlic. Heat until butter melts. Add pancetta. Stirring often, cook for 3-5 minutes or until pancetta turns brown. Add scallions, mushroom stems and arugula. Stir in white wine. Cook for about 5 minutes or until mushrooms are soft and wine is mostly evaporated. Remove from heat and set aside. In a large bowl, stir together breadcrumbs, parsley and parmesan cheese. Once Arugula mixture is cool, combine with breadcrumb mixture. Then fold in goat cheese. Taste and add salt and pepper if needed. Then, spoon mixture into mushroom bottoms. Coat a baking dish with cooking spray. Place mushrooms in baking dish and drizzle olive oil over each and bake for 20 to 25 minutes. Optional: Before serving, drizzle top of each mushroom with balsamic glaze.