(make as much as you like but this serves four for the first purpose)
1/2 cup cubed pancetta or smoked ham
2 tbsps butter
10 medium mushrooms, stems removed
2 shallots, minced
3 cloves garlic, minced
handful fresh thyme leaves
1/2 cup goats cheese, crumbled
handful spinach leaves, chopped fine
fresh ground pepper to taste
3 tbsps grated parmesan cheese
In a heavy skillet, saute the pancetta till crisp then lift out with a slotted spoon and set aside.
Set aside 8 mushrooms to stuff, then chop the final two plus all the stems.
Add butter to the pancetta fat in the skillet, then fry the chopped mushrooms, shallots and garlic and thyme leaves till soft. In a nice bowl, mix this with the goats cheese and chopped spinach, then pepper well.
Line up the mushrooms without stems in an aluminum-lined dish. Fill as high as you can with the mushroom mixture, then sprinkle with cheese. Bake at 350F 280C for 20 minutes.
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