Portobello mushrooms make great bases for savory goat cheese and pine nut fillings.
Good with mixed green salad and a drizzle of balsamic vinegar.
Prepare ahead: The stuffed mushrooms can be prepared in advance and refrigerated for up to 8 hours before baking.
Preparation Time - Text 15 mins
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Coursehot appetizer
Dietary Considerationhot appetizer
Taste and Texturecheesy, nutty, salty, umami
Type of Dishvegetable
- 8 portobello mushrooms
- 2 tbsp olive oil, plus more for greasing
- 4 shallots, finely chopped
- 2 garlic cloves, minced
- ¾ cup pine nuts, toasted
- ¼ cup roughly torn basil
- ¼ cup finely chopped parsley
- Salt and freshly ground black pepper
- 6 oz (170g) firm goat cheese, cut into 8 slices
- 8 slices pancetta, unrolled into strips
Preheat the oven to 375°F (190°C). Place the mushrooms on a lightly oiled baking sheet.
Heat the oil in a large frying pan over medium heat. Add the shallots and cook for 2 minutes, stirring frequently, until softened. Add the garlic and cook for 1 minute. Stir in pine nuts, basil, and parsley and season with salt and pepper.
Spoon the mixture into the mushrooms. Top each with a slice of goat cheese. Wrap a pancetta strip around each mushroom, tucking the ends underneath.
Bake for 15–20 minutes, or until the mushrooms are tender and the pancetta is crisp. Serve immediately.
2008 Dorling Kindersley