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Double-Stuffed Portabella Mushrooms
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Serves 4
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Ingredients:
4 large portabella mushroom caps
1/4 cup olive oil
1 lb Baby Bella mushrooms, chopped fine
1 large shallot, minced
3 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon balsamic vinegar
1 cup shredded German Bruderbasil
4 thin slices pancetta
Salt, to taste
Pepper, to taste
Directions:
If you have a food processor, place Baby Bellas with garlic and shallots whole and pulse until medium chopped.
In large skillet heat oil on medium-high heat. Add mushrooms, garlic, shallots and cook 3 minutes. Season with salt & pepper, then drain the extra juices in a colander. Place mushroom mixture in refrigerator to cool.
When filling is cool add in shredded cheese, thyme and vinegar. Mix well, then fill in each cap. Top with a slice of pancetta and bake, uncovered for 30 minutes at 350 degrees F. Enjoy!
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If you have a food processor, place Baby Bellas with garlic and shallots whole and pulse until medium chopped.
In large skillet heat oil on medium-high heat. Add mushrooms, garlic, shallots and cook 3 minutes. Season with salt & pepper, then drain the extra juices in a colander. Place mushroom mixture in refrigerator to cool.
When filling is cool add in shredded cheese, thyme and vinegar. Mix well, then fill in each cap. Top with a slice of pancetta and bake, uncovered for 30 minutes at 350 degrees F. Enjoy!
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