Gluten-Free JOC Appetizer: Pancetta and Parmesan Stuffed Mushrooms

Ingredients:

12 large mushrooms, cleaned and stems removed
1/4 cup gluten-free pancetta, diced
1/4 cup grated Parmesan cheese (ensure it's gluten-free)
1/4 cup gluten-free breadcrumbs
2 tablespoons gluten-free olive oil
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
Salt and black pepper to taste
Fresh basil leaves for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C).
In a skillet, heat the gluten-free olive oil over medium heat.
Add the diced gluten-free pancetta and cook until it becomes crispy.
Remove the skillet from heat and place the crispy pancetta on a paper towel to drain.
In a mixing bowl, combine the crispy pancetta, grated Parmesan cheese, gluten-free breadcrumbs, minced garlic, chopped fresh parsley, salt, and black pepper.
Stuff each mushroom cap with the pancetta and Parmesan mixture.
Place the stuffed mushrooms on a baking sheet.
Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender and the stuffing is golden brown.
Garnish with fresh basil leaves if desired.
Serve these delightful Gluten-Free Pancetta and Parmesan Stuffed Mushrooms as an appetizer (joc appetizer) at your next gathering. Enjoy!