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Stuffed Mushrooms

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Categories: Entertaining, Quick to fix
Type: Appetizers and Snacks

Portobello mushrooms make great bases for savory goat cheese and pine nut fillings

Prep Time: prep 15 mins

Cooking Time: cook 20 mins

Serves: makes 4 servings

Ingredients:

  • 8 portobello mushrooms
  • 2 tbsp olive oil, plus more for greasing
  • 4 shallots, finely chopped
  • 2 garlic cloves, minced
  • 3 / 4 cup pine nuts, toasted
  • 1 / 4 cup roughly torn basil
  • 1 / 4 cup finely chopped parsley
  • salt and freshly ground black pepper
  • 6oz ( 170g) firm goat cheese, cut into 8 slices
  • 8 slices pancetta, unrolled into strips
Stuffed Mushrooms photo

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Directions:

  1. Preheat the oven to 375F (190C). Place the mushrooms on a lightly oiled baking sheet.
  2. Heat the oil in a large frying pan over medium heat. Add the shallots and cook for 2 minutes, stirring frequently, until softened. Add the garlic and cook for 1 minute. Stir in pine nuts, basil, and parsley and season with salt and pepper.
  3. Spoon the mixture into the mushrooms. Top each with a slice of goat cheese. Wrap a pancetta strip around each mushroom, tucking the ends underneath.
  4. Bake for 15-20 minutes, or until the mushrooms are tender and the pancetta is crisp. Serve immediately.
Tips:
  • prep 15 mins; cook 20 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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