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.

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