Spinach And Pancetta Portobello Mushrooms Recipe
If you are a mushroom lover, then there will surely be a special place in your heart for the beautiful portobello mushroom. Also spelled as portabella or portabello, these widely appreciated mushrooms are notable for their large size and beautifully rounded caps, which makes them perfect for stuffing with all kinds of delicious mixtures.
These much-loved mushrooms were named after an Italian town when mushrooms underwent a mass rebranding in the 1980s. However, they are actually just a much larger and more mature version of the button mushroom. The longer cultivation period allows these mushrooms to develop a more intense, hearty flavor and a meaty texture, making them a perfect stand-out ingredient for any dish, and any mushroom lover's dream.
In this portobello mushroom recipe created by Tasting Table recipe developer Jennine Rye, the mushrooms are filled with a delicious garlicky spinach and pancetta mixture and then topped with a crispy combination of breadcrumbs, Parmesan, and pine nuts before being baked in the oven. Delicious and filling, this dish is guaranteed to go down as a treat. Why not find out for yourself just how yummy this recipe is and make it at home for your loved ones?
Gather the ingredients for this spinach and pancetta Portobello mushrooms recipe
To make this recipe for spinach and pancetta portobello mushrooms, first you will want to gather the ingredients. You will need portobello mushrooms, pancetta, garlic cloves, spinach, nutmeg, lemon juice, breadcrumbs, pine nuts, Parmesan, olive oil, and salt and pepper for seasoning.
While pancetta and bacon are very similar in many ways, the subtle taste differences make pancetta the perfect pork pairing for this portobello dish. However, if you are unable to get your hands on pancetta, this can be swapped out for lardons or sliced bacon.
Prepare the mushrooms
To begin this recipe you will need to start by preparing the portobello mushrooms. Whether or not it is best to wash mushrooms is a controversial topic amongst professionals, but Rye recommends simply using a soft pastry brush or damp towel to wipe down the mushrooms. Then, gently twist the stem to remove it from the cap and set the stems to one side. Using a pastry brush, brush the portobello mushroom caps all over with olive oil, and then place them into a roasting tin and bake them for 10 minutes. Finely chop the reserved stems ready to be used in the next step.
Cook the filling
To prepare the filling for the portobello mushrooms, heat up the remaining olive oil in a frying pan, and then add the chopped mushroom stems along with the pancetta and the sliced garlic. Fry everything for five minutes until it is cooked and fragrant, before turning the heat down and then adding the fresh spinach to the pan. Allow the spinach to gently wilt, and then turn the heat off and grate in a little nutmeg, add the lemon juice, and finish off by liberally seasoning the pancetta and spinach mixture with salt and pepper.
Assemble the mushrooms
To assemble the portobello mushrooms, divide the pancetta and spinach filling equally between the four par-baked portobello caps. The mixture doesn't need to be pressed down, it can simply be heaped up on the mushroom base. To create the topping, simply mix together the breadcrumbs, the Parmesan cheese, and the pine nuts in a small bowl, and then use a small spoon to scatter the mixture on the top of the stuffed mushrooms.
Place the prepared mushrooms into the oven and allow them to bake for another 10 to 15 minutes, until the mushrooms are cooked through and the topping is golden and crispy. Serve the mushrooms straight away. Store any leftovers in the fridge in an airtight container, and consume them within 3 days.
- 3 tablespoons olive oil, divided
- 4 portabello mushrooms
- 6 ounces pancetta, diced
- 2 garlic cloves, thinly sliced
- 7 ounces fresh spinach
- Dash of fresh grated nutmeg
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons breadcrumbs
- 2 tablespoons pine nuts
- 2 tablespoons grated parmesan
- Preheat the oven to 375 F.
- Prepare the portobello mushrooms by removing the stalks and placing them to one side. Use a pastry brush to brush the mushrooms all over with olive oil.
- Place the oiled portobello mushrooms into an oven tray and roast them for 10 minutes.
- Meanwhile, heat up a large frying pan to a medium heat. Finely chop the portobello stalks and then add the remaining olive oil to the pan and fry the pancetta, sliced garlic cloves and the chopped portobello stalks for 4 to 5 minutes.
- When the pancetta is beginning to take on a deeper golden hue, turn down the heat and add the fresh spinach to the pan. Allow it to wilt and stir it into the other ingredients.
- Grate a little bit of nutmeg into the wilted spinach mixture, and then add the lemon juice and season with salt and pepper, to taste.
- Divide the spinach mixture between the four portobello mushrooms, making sure to heap it up in the cups of the mushrooms.
- In a small bowl, mix together the breadcrumbs, pine nuts and grated Parmesan, and then use a small spoon to sprinkle the mixture on top of the portobello mushrooms, before placing them into the oven to cook for another 10 minutes.
- Serve straight away while the portobello mushrooms are hot and juicy, and the top is crispy.
| Calories per Serving | 351 |
| Total Fat | 30.7 g |
| Saturated Fat | 7.8 g |
| Trans Fat | 0.1 g |
| Cholesterol | 31.2 mg |
| Total Carbohydrates | 9.4 g |
| Dietary Fiber | 2.7 g |
| Total Sugars | 2.9 g |
| Sodium | 475.6 mg |
| Protein | 11.9 g |
