Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
2
- 20grams butter
- 4 large portobello mushrooms, stalks removed and finely chopped
- 3tablespoons parsley, 1 tbs chopped, 2 tbs leaves (save 2 tbs leaves to serve)
- 5milliliter virgin olive oil spray
- 1/3 cup parmesan, grated
- 1 pinch pepper (for seasoning)
- 2 slice pancetta, chopped
- 2tablespoons fresh breadcrumbs
- 1 pinch sea salt ground (to taste)
- 2tablespoons white wine
Nutrition per serving
1340kJ / 320Cal
1340 Kilojoules or 320 Calories
15% of daily energy intake*
Protein
17.8grams
Fat
23.7grams
Carbs
10.2grams
Sugars
1.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Heat butter in a frying pan over medium-low heat. Add pancetta and chopped mushroom. Cook for 5 minutes. Stir in wine until absorbed. Transfer pancetta mixture to a bowl.
Step 2 of 3
Add parmesan, breadcrumbs and parsley to bowl. Season. Stir to combine.
Step 3 of 3
Place mushroom cups onto a tray and spray with oil. Spoon filling into centres. Bake for 10 minutes. Serve with parsley.
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