Roasted Stuffed Mushrooms with Pancetta
and Pine Nuts

makes 28 appetizers

6 thin slices pancetta
1/2 c. (125 mL) Balsamic vinegar
1/2 c. (125 mL) Italian-style dried bread crumbs
1/2 c. (125 g) grated Fontina cheese
2 garlic cloves, peeled, minced
2 Tbsp. (30 mL) finely chopped fresh Italian parsley
2 Tbsp. (30 mL) finely chopped fresh basil
3 Tbsp. (45 mL) pine nuts, toasted, cooled, coarsely chopped
1/3 c. (75 mL) extra-virgin olive oil, divided
Salt and freshly ground black pepper to taste
28 large white mushrooms, stems removed
Fresh basil and parsley sprigs for garnish (optional)

Preheat oven to 400°F (200°C). Place the pancetta in a small baking pan and bake for 4-5 minutes or until crisp. Transfer pancetta to a paper towel-lined plate and set aside. Pour the Balsamic vinegar into a small saucepan and heat, reducing by 1/3 or until just thick enough to drizzle. Set aside. Meanwhile, in a medium bowl, combine the bread crumbs, Fontina, garlic, parsley, basil, pine nuts, 2 Tbsp. (30 mL) olive oil and salt and pepper; stir well. Drizzle a heavy medium-sized baking sheet with about 1 Tbsp. (15 mL) olive oil, to coat. Spoon the filling into each of the mushroom caps, mounding slightly. Arrange stuffed mushrooms on the baking sheet, cavity side up. Drizzle remaining olive oil over the filling. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 20 minutes. Remove from the oven. Crumble the reserved pancetta over the mushrooms and return the tray to the oven for another 4-5 minutes. Transfer mushrooms to a serving platter. Drizzle with the Balsamic glaze. Garnish with basil and parsley sprigs, if using, and serve immediately.

Calories: 73.1; Protein 3.5 g; Carbohydrate 3.9 g;
Fibre 0.4 g; Fat 5 g/mushroom

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