Stuffed Mushrooms with Pancetta

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Side Dishes | Side Dishes

Special diet :

Ingredients

4 large portobello mushrooms
2 grey shallots, chopped
1 clove garlic, chopped
180 g (6 oz) mild pancetta, in strips
15 ml (1 tbsp) olive oil
1 package, 250 g mozzarella di bufala cheese, in 4 slices
15 ml (1 tbsp) basil pesto
60 ml (4 tbsp) bread crumbs
15 ml (1 tbsp) olive oil

Directions

  1. Preheat oven to 180°C / 350°F.
  2. Remove the mushroom caps and set aside. Chop stems finely and set aside.
  3. In a skillet, sauté the shallots and pancetta in the oil over high heat for 2 minutes. Add the garlic and chopped mushroom stems and cook until done. Set aside to cool.
  4. Stuff the mushroom caps with the cooled mixture and arrange in a lightly oiled baking dish. Lay the cheese slices over the top.
  5. Combine the bread crumbs and pesto. Spread over the cheese.
  6. Cover with a sheet of aluminum foil and bake in the preheated oven for 15-20 minutes.
  7. Serve hot or warm.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2602