Portobello Mushrooms with Pancetta and Spinach
Portable portobello mushrooms stuffed with pancetta, spinach, and Taleggio cheese – a fresh leafy greens recipe from Spoonsparrow!
Ingredients
- 8 portobello gourmet mushrooms
- 2 Garlic cloves
- 150 g pancetta (sliced)
- 450 g fresh spinach
- 4 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 200 g Taleggio cheese
Instructions
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1.
Preheat the oven to 200°C.
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2.
Clean the mushrooms and carefully remove the stems. Peel and finely chop the garlic. Dice the pancetta into 1 cm cubes. Wash, dry, and spin the spinach.
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3.
Heat 3 tbsp of oil in a pan, brown the mushrooms on each side for about 3 minutes. Season with salt and pepper, then transfer to a baking dish with the open side up.
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4.
Add the remaining oil to the pan, crisp the pancetta until golden. Drain most of the fat, then add the garlic and sauté briefly.
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5.
Add the spinach, letting it wilt. Season again and spoon into the mushroom cavities.
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6.
Slice the Taleggio cheese into 8 slices. Place one slice on each mushroom. Bake in the oven on the lowest rack for about 8 minutes. Serve immediately.
