Who doesn’t love stuffed mushrooms? They’re endlessly versatile, and this version came about thanks to some leftover pancetta from our Fish Boat Chowder.
These Pancetta Mushrooms with Mozzarella are simple, flavorful and ready in about 20 minutes. Minimal ingredients and virtually no fuss make them perfect for a quick breakfast, brunch or light lunch.
We served ours at brunch after a rare lie-in, accompanied by air-fried potatoes. They’re filling enough to keep you satisfied until dinner.
We were too hungry to photograph the stuffing process this time, but it’s straightforward: garlic, pancetta and a generous handful of grated mozzarella. If you prefer, swap the pancetta for bacon or chorizo, or omit the meat for a vegetarian cheese-filled alternative. For another simple mushroom twist, try air fryer garlic mushrooms.
Top tip: avoid soggy Portobello mushrooms by wiping them clean with a damp kitchen towel rather than washing them under running water.
Tips for faster preparation when cooking
To speed things up, we use garlic purée from a tube — convenient and easy to store in the fridge. Squeeze it straight onto the mushroom caps and you’re ready to assemble.
There’s something irresistible about melted mozzarella: the stretch, the gooey texture and the flavour. Serve the stuffed mushrooms with peppery rocket and a drizzle of balsamic vinegar for a bright finish.
📖 Step by Step Recipe
Pancetta Mushrooms with Mozzarella
Luke and Kay – Flawless Food
Ingredients
- 4 Portabello mushrooms
- 1 spray oil
- 75 grams Pancetta cubed
- 2 teaspoon garlic purée (equivalent to about 4 crushed garlic cloves)
- 100 grams Mozzarella grated
- 1 teaspoon Mixed herbs
- Salt & pepper, to taste
Instructions
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Preheat the oven to 220°C (200°C fan / Gas 7).
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Fry the pancetta in a little spray oil for about 3 minutes, until crisp.
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Spread garlic purée over each mushroom cap. Top with the cooked pancetta and a generous handful of grated mozzarella.
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Place the mushrooms on a baking tray lined with parchment and bake for 5–8 minutes, until the cheese is fully melted and bubbling.
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Sprinkle with mixed herbs, season with salt and pepper, and serve immediately. Enjoy!
Nutrition
Carbohydrates: 9g
Protein: 20g
Fat: 27g
Saturated Fat: 12g
Cholesterol: 64mg
Sodium: 577mg
Potassium: 724mg
Fiber: 2g
Sugar: 5g
Vitamin A: 338IU
Vitamin C: 1mg
Calcium: 263mg
Iron: 1mg
We hope you enjoy making Pancetta Mushrooms with Mozzarella. Let us know what you like to put in your stuffed mushrooms.
For more ideas using pancetta, try our Pancetta Anchovy & Sundried Tomato Spaghetti or add it to an Italian-style rice salad.