About
These rich and creamy portobello mushrooms are stuffed with a combination of cream cheese, blue cheese, sweet red onion and salty pancetta, then baked until tender and golden.
These make a great starter or lunch served with a side salad.
Ingredients
- 2 each portabella mushrooms, raw
- 1 ½ ounce pancetta by daniele
- 1 tablespoon extra virgin olive oil
- 1 tablespoon cream cheese spread
- 1 tablespoon blue cheese
- 1 tablespoon red onion
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the stalks from the mushrooms and carefully scoop the gills out using a teaspoon and discard. Brush with half a tablespoon of olive oil and transfer to the oven for 5 minutes to soften a little.
- Whilst the mushrooms are cooking, heat the remaining olive oil in a skillet over a medium heat, add the pancetta and onion and cook until the pancetta is browned all over and the onion is soft. Set aside to cool.
- Add the cream cheese and blue cheese to a small mixing bowl with the garlic powder, salt and pepper. Mix together to combine.
- Add the cooled pancetta to the mixed cheese and stir to combine.
- Divide the cheese 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 golden.
Nutrition Facts
- Servings: 2
- Calories: 207.9kcal/869.8kJ (per serving)
- Fat: 18.3g (per serving)
- Carbs: 4.6g (per serving)
- Protein: 7.2g (per serving)
