Portobello mushrooms make great bases for savory goat cheese and pine nut fillings.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|8 portobello mushrooms||1/4 cup finely chopped parsley|
|4 shallots, finely chopped||salt and freshly ground black pepper|
|2 garlic cloves, minced||2 Tbsp. olive oil, plus more for greasing|
|3/4 cup pine nuts, toasted||6 oz. firm goat cheese, cut into 8 slices|
|1/4 cup roughly torn basil||8 slices 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.
The stuffed mushrooms can be prepared in advance and refrigerated for up to 8 hours before baking.
Good with mixed green salad and a drizzle of balsamic vinegar.
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