Stuffed Mushrooms with Parmesan and Pancetta

Ingredients

2 Tbsp. extra virgin olive oil, divided
1 garlic clove, minced
3/4 cup panko breadcrumbs
6 portobello mushroom caps, insides gently scooped out and reserved
3 Tbsp. freshly squeezed lemon juice
4 ounces pancetta
1/2 bunch fresh parsley, roughly chopped, divided
Kosher salt, to taste
Freshly cracked black pepper, to taste
1/2 cup BelGioioso Parmesan cheese, grated, plus more for topping

Directions

Heat the oven to 400°F.

Heat 1 tablespoon olive oil in a medium skillet over medium heat until hot. Add the garlic and breadcrumbs. Toast, stirring frequently 5 to 7 minutes, or until the fragrant and the breadcrumbs are browned.

Arrange the prepared portobello mushrooms on a sheet pan, hollow-side up. Season each mushroom with salt and pepper to taste. In a bowl, combine the breadcrumbs, lemon juice, pancetta, half the parsley, Parmesan, and reserved mushroom insides. Season with salt and pepper. Using a spoon, scoop the breadcrumb mixture into the mushroom caps, about ⅓ cup mixture for each (it will be a heaping mound). Drizzle with the remaining 1 tablespoon olive oil. Gently press down.

Bake for about 17 to 21 minutes, or until the mixture is heated through. Serve the stuffed mushrooms warm garnished with the remaining parsley and a sprinkle of Parmesan.