Meaty Portobello mushrooms stuffed with a cheesy mash potatoes Pancetta-flavoured make for an easy starter or a main course.
Serves 2-3, Preparation 15 mins, Cooking 25 mins
- 4-6 medium-large Portobello mushrooms
- 60g Provolone or Fontina cheese, grated
- 4 medium-large potatoes, peeled
- 120g smoked Pancetta / pork belly
- EVOO – Extra Virgin Olive Oil, 1 tbsp
- Salt and Pepper, to taste
Preheat the oven to 200C / 180C Fan / Gas 6.
No need washing mushrooms, just wipe them using a damp kitchen paper. Hollow them up with a spoon, remove the stalks, finely chop them, set all aside in a bowl.
Place mushroom caps top-side down on the baking tray lined with baking paper. Drizzle with some EVOO, put in the oven for 3-4 minutes, drain the liquid.
Heat up a tbsp of EVOO in a non-stick skillet and fry up pancetta over a medium-high heat for 1-2 mins. Remove it from the pan, add now chopped stalks, cook until softened.
Boil and drain potatoes, then mash them and reduce to a puree. Season with salt, pepper, add the crispy chopped pancetta, chopped stalks, some Provolone grated cheese, mix to get a compact mixture. Stuff each mushroom, sprinkle again with grated cheese, a drizzle of oil, then in the oven approx. 10 minutes until a nice crust has formed on top. Serve.