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Stuffed Mushrooms

Updated February 23, 2016
(1 Votes)

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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.

Makes4 servings

Preparation Time - Text 15 mins

Cooking Methodbaking

CostModerate

Moderate

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

Mealdinner

Taste and Texturecheesy, nutty, salty, umami

Type of Dishvegetable

Ingredients

  • 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

Instructions

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.

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