About
These rich and creamy portobello mushrooms are stuffed with a combination of cream cheese, goat’s cheese, sweet shallot, aromatic thyme and salty pancetta, then baked until tender and golden.
These make a great starter or lunch option served with a simple side salad.
Ingredients
- 2 each portabella mushrooms, raw
- 1 ½ ounce pancetta by daniele
- 1 tablespoon olive oil
- 1 tablespoon cream cheese spread
- 1 tablespoon goat cheese, soft
- 1 tablespoon, chopped shallot
- 1 clove garlic
- 1 teaspoon, chopped thyme, fresh
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Carefully remove the stalks from the mushrooms and gently scoop the gills out using a teaspoon. Discard. Brush with half a tablespoon of olive oil and transfer to the oven for 5 minutes to soften.
- Whilst the mushrooms are cooking, heat the remaining olive oil in a skillet over a medium heat and crush the garlic. Add the pancetta, shallot, garlic and thyme and cook until the pancetta is browned all over. Set aside to cool.
- Add the cream cheese and goat’s cheese to a small mixing bowl with the lemon zest, salt and pepper. Mix together to combine.
- Add the cooled pancetta to the cheese mixture and stir to combine.
- Divide the cheese and pancetta mixture between the two mushrooms and transfer to the oven to bake for 15 minutes or until the mushrooms are tender and the cheese is lightly golden.
Nutrition Facts
- Servings: 2
- Calories: 212.6kcal/889.5kJ (per serving)
- Fat: 18.4g (per serving)
- Carbs: 5.0g (per serving)
- Protein: 7.7g (per serving)
