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Double-Stuffed Portabella Mushrooms

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Serves 4


Ingredients:

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4 large portabella mushroom caps+ Add to Shopping List
1/4 cup olive oil+ Add to Shopping List
1 lb Baby Bella mushrooms, chopped fine+ Add to Shopping List
1 large shallot, minced+ Add to Shopping List
3 cloves garlic, minced+ Add to Shopping List
1 tablespoon fresh thyme+ Add to Shopping List
1 tablespoon balsamic vinegar+ Add to Shopping List
1 cup shredded German Bruderbasil+ Add to Shopping List
4 thin slices pancetta+ Add to Shopping List
Salt, to taste+ Add to Shopping List
Pepper, to taste+ Add to Shopping List

Directions:

  1. If you have a food processor, place Baby Bellas with garlic and shallots whole and pulse until medium chopped.
  2. 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.
  3. 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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