I’m a big fan of mushrooms. For something that belongs to a species of fungi, it is delectable in many ways. I have only good things to say about these spongy, fleshy things – they are full of B vitamins and minerals, they are fat and calorie free (how awesome!) and they are versatile and very easy to cook with.
I use mushrooms in pastas, soups, stews, frittatas, fry-ups and the list goes on. It is very strangely ‘meaty’ and enhances and flavours the food it is cooked with. I even like the little canapé stuffed mushroom cups at cocktail parties – which actually gave me the inspiration to make a large version of it for dinner one night. If it’s good in bite-size, it’s good extra large too.
There are many versions of stuffed mushrooms out in the virtual cooking world but I decided to create my own with Portobello mushrooms, pancetta and mozzarella cheese.
Firstly, I browned some onions and pancetta, and to that I added diced red peppers and chopped stems from the mushroom. (Nothing goes to waste!) Cook till the peppers are just softened. Season with salt, pepper and parsley.
Remove the cooked pancetta and pepper mix into a bowl and to that I mixed in a few tablespoons of fine bread crumbs.
Preheat the grill, rub a little olive oil on the mushrooms, stuff it full with the mix and top with sliced mozzarella cheese. That’s it! Grill for about 15 minutes or until mushrooms are cooked and cheese is all melted, crisp and gooey at the same time. Mmm mmm… mozzaportos are delicious and surprising very filling.