Spinach and Pancetta Portobello Mushrooms Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

3 tablespoons olive oil, divided

4 portabello mushrooms

6 ounces pancetta, diced

7 ounces fresh spinach or kale

Dash of fresh grated nutmeg

1 tablespoon lemon juice

Salt and pepper, to taste

2 tablespoons breadcrumbs

2 tablespoons slivered almonds

2 tablespoons grated parmesan

Directions

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.

Nutrition

• Serving Size: 205 g
• Calories: 351
• Total Fat: 31 g
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 31 mg
• Sodium: 476 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 12 g