Portobello mushrooms stuffed with pancetta and garlic crumb


Serves 4

4 large Portobello mushrooms

4 slices of pancetta or 30g pancetta pieces

100g Mr Crumb breadcrumbs

1 clove of garlic chopped

1 sprig of thyme

25g butter

1 tablespoon vegetable oil

  1. Preheat the oven to 200C
  2. Remove the stalks from the mushroom, clean the mushrooms and dry with kitchen paper and chop the stalks very finely.
  3. Fry the chopped pancetta in the oil until beginning to crisp, add the chopped mushroom stalks and continue to cook for 5 minutes then add the garlic and cook gently for another minute before adding the butter.
  4. When the butter is melted add the leaves from the thyme and the breadcrumbs. Combine well and cook for another minute.
  5. Season the mushrooms with a little pepper and place on a lightly oiled baking tray
  6. Remove the crumb mixture from the heat and spoon into the mushrooms.
  7. Bake in the oven for about 15 mins until the mushrooms are tender and the filling is golden on top.

Note: For a vegetarian option replace the pancetta with pine nuts or a suitable grated cheese.