Parmesan and Pancetta Stuffed Portobello Mushrooms

A delicious and elegant dish featuring portobello mushrooms stuffed with a savory mixture of breadcrumbs, pancetta, Parmesan, and fresh herbs.

Ingredients

2	tablespoons extra-virgin olive oil, divided
1	garlic clove, minced
¾	cup panko breadcrumbs
6	portobello mushroom caps, insides gently scooped out and reserved
3	tablespoons freshly squeezed lemon juice
4	ounces pancetta
½	bunch fresh parsley, roughly chopped, divided
	Kosher salt, to taste
	Freshly cracked black pepper, to taste
½	cup BelGioioso Parmesan, grated, plus more for topping

Instructions

• 1. Preheat the oven to 400°F.
  2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat until hot. Add the minced garlic and panko breadcrumbs. Toast the mixture, stirring frequently, for 5 to 7 minutes until fragrant and the breadcrumbs are nicely browned.
  3. Place the cleaned portobello mushroom caps on a sheet pan, hollow side up. Season each mushroom with salt and pepper. In a bowl, combine the toasted breadcrumbs, lemon juice, diced pancetta, half of the chopped parsley, grated Parmesan, and the reserved mushroom insides. Season the mixture with salt and pepper. Spoon the breadcrumb mixture into each mushroom cap, filling them generously. Drizzle the remaining olive oil over the stuffed mushrooms and gently press down.
  4. Bake the stuffed mushrooms in the preheated oven for 17 to 21 minutes or until the filling is heated through. Serve the stuffed mushrooms warm, garnished with the remaining parsley and a sprinkle of additional Parmesan.

Jul 19, 2024