Double-Stuffed Portabella Mushrooms [Festival]

4

Ingredients

• 4 large portabella mushroom caps
• 1/4 cup olive oil
• 1 lb. Baby Bella mushrooms, chopped fine
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme
• 1 tablespoon balsamic vinegar
• 1 cup shredded German Bruderbasil
• 4 thin slices pancetta
• Salt, to taste
• Pepper, to taste

Directions

1. If you have a food processor, place Baby Bellas with garlic and shallots whole and pulse until medium chopped.
2. In large skillet heat oil on medium-high heat. Add mushrooms, garlic, shallots and cook 3 minutes. Season with salt & pepper, then drain the extra juices in a colander. Place mushroom mixture in refrigerator to cool.
3. When filling is cool add in shredded cheese, thyme and vinegar. Mix well, then fill in each cap. Top with a slice of pancetta and bake, uncovered for 30 minutes at 350 degrees F. Enjoy!