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Sometimes I need a “fancy” meal or deluxe appetizer in my life.  If you are having a party or just wanting to make something that looks and tastes special, maybe for an “in-home” date night, give this a try.

I LOVE mushrooms, but my kids don’t feel the same way.  I attempt to sneak them in our meals all the time, but not without hearing a lot of complaining.  After the kids went to bed I was in the mood to spend time with Brandon and eat something special, these mushrooms were created.  Brandon was laughing at me, he said, “I would just have chips and salsa!”  Sometimes it is a chips and salsa night, and other times it is a fancy snack night, he just doesn’t understand (and that’s okay!), but happily eats what I make (and sometimes actually comes in the kitchen and helps, which I LOVE.)

I stuffed large Portabellas in this recipe, but if you wanted to make appetizer size I would use “baby” Portabellas, which are called Criminis.  It would be a great stuffed mushroom for a party!

  • 2 portabella mushrooms
  • 1 Tbs. olive oil
  • 1/4 cup pancetta, diced
  • 2 Tbs. onion, diced
  • 2 garlic cloves, minced or pressed
  • 1 small sprig fresh rosemary, chopped rough
  • dash of salt
  • 3 grinds of pepper
  • 1/4 cup herb goat cheese
  • 1 Tbs. chives, as a garnish

Pancetta and Goat Cheese Portabellas

Heat a grill pan or George Forman Grill to high.  Brush olive oil on each side of the mushrooms and grill for 3 minutes.  Place grilled mushrooms on a cookie sheet and preheat the broiler to high.

In a small pan over medium heat sauté the pancetta, onion, garlic, rosemary, salt and pepper for 3-5 minutes.  Divide the mixture in half and spread onto the mushrooms.  Crumble the goat cheese onto the pancetta mixture and broil until light brown, 3-5 minutes.  Garnish with chives and serve hot!