Stuffed mushrooms

Field mushrooms, or those with open cups, make great bases for fillings.
INGREDIENTS
8 open-cup mushrooms
2 tbsp olive oil, plus extra for greasing
4 shallots, finely chopped
2 garlic cloves, crushed
115g (4oz) pine nuts, toasted
4 tbsp basil, roughly torn
4 tbsp flat-leaf parsley, finely chopped
salt and freshly ground black pepper
175g (6oz) firm goat’s cheese
8 slices of pancetta
METHOD
1 Preheat the oven to 190°C (375°F/Gas 5). Place the mushrooms on an oiled baking tray.
2 Heat the olive oil in a large frying pan and fry the shallots over a medium heat for 2–3 minutes,
or until softened, stirring frequently. Add the garlic, pine nuts, basil, and parsley, and season
to taste with salt and pepper.
3 Spoon the mixture into the mushrooms and top with a slice of goat’s cheese.
4 Wrap a slice of pancetta around each mushroom, tucking the ends underneath.
5 Bake for 15–20 minutes, or until the mushrooms are tender and the pancetta is crisp.
Serve immediately.
GOOD WITH Young salad leaves and a drizzle of balsamic vinegar

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