Stuffed Mushrooms

By bakers_delight85

Ingredients

• 8 portobello mushrooms
• 2 Tbsp. olive oil, plus more for greasing
• 4 shallots, finely chopped
• 2 garlic cloves, minced
• 3/4 cups pine nuts, toasted
• 1/4 cup roughly torn basil
• 1/4 cup finely chopped parsley
• salt and freshly ground black pepper
• 6 ounces firm goat cheese, cut into 8 slices
• 8 slices pancetta, unrolled into strips

Preparation

Step 1

Preheat the oven to 375 degrees F. 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 the 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.