Robbie Sigona’s Stuffed Morel Mushrooms
I love making these for little appetizers. If you wish the dish to be meat-free, simple forgo the pancetta.
Robbie Sigona’s Stuffed Morel Mushrooms
I love making these for little appetizers. If you wish the dish to be meat-free, simple forgo the pancetta. Serves about 4.
Ingredients
What you need:
- About 5 Morel mushrooms
- About 5 Tbsp cooked crumbled pancetta
- Cooking oil of your choice
- 1 shallot diced
- 2 handfuls fresh spinach
- 1 clove of garlic minced
- About 1 cup ricotta
- Sigona’s jalapeño olive oil for drizzling
Instructions
- Allow the Morels to soak in cool water for about 10 minutes to get out any remaining grit. Shake of excess water and pat dry with a paper towel. Slice Morels in half lengthwise and set aside.
- In a medium sauté pan, add a turn of the pan of cooking oil of your choice. Sauté, while stirring, the shallot over medium heat until just about translucent. Add the spinach and cook until wilted. Add the garlic and cook about 30 seconds more or until fragrant. Remove from heat.
- To a bowl, add the ricotta and the spinach mixture. Stir until combined then use the mixture to stuff the cavity of the Morels. Lay them in a single layer in a baking dish and add them to an oven preheated to 350ºF. Bake for about 15 minutes or until the cheese mixture is nice and bubbly. Remove from the oven, top with the crumbled pancetta, drizzle with the jalapeño oil and serve.
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