Button mushrooms packed with a savory pancetta, apple, and sage bread stuffing, and a luscious Gruyere cheese sauce. One bite and you’ll know—these are not your grandma’s stuffed mushrooms.

Preheat your oven to 375°F (190°C). Clean the button mushrooms with a damp cloth and remove the stems. Finely chop the stems and set aside.

Prepare the Mushrooms

In a skillet over medium heat, add olive oil and cook the diced pancetta until it's crispy. Remove and set aside.

Cook the Pancetta

In the same skillet, add butter and sauté the minced garlic until fragrant. Add the chopped mushroom stems, chopped apple, and sage. Cook for about 5 minutes, until softened.

Sauté the Filling

In a mixing bowl, combine the sautéed mixture, crispy pancetta, breadcrumbs, half of the Gruyere cheese, salt, and black pepper. Mix well.

Combine the Filling

Fill each button mushroom cap generously with the stuffing mixture.

Stuff the Mushrooms

Place the stuffed mushrooms on a baking sheet. Top with remaining Gruyere cheese. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is golden.

Bake the Mushrooms

Remove from the oven and let cool slightly before serving. Enjoy your gourmet stuffed mushrooms!

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Recipe information

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