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Double-Stuffed Portabella Mushrooms





Serves 4
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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