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Wood-Roasted Portobello Mushrooms Recipe

For 6

  • 6 large Portobello mushrooms or — if you can get your hands on them — porcini mushrooms, stems attached
  • 12 large sprigs fresh thyme
  • 18 thin slices smoked pancetta
  • 3 garlic cloves, peeled and finely sliced
  • sea salt and freshly ground pepper
  • extra virgin olive oil
  • 3 lemons

Note: If you are vegetarian, you can substitute the pancetta with a mix of chopped black, salt cured olives, bac’un bits, and olive oil.

With a soft brush, clean each mushroom carefully. With a sharp knife make two cuts up the length of the stalk, dividing it equally into three parts, making sure it does not become separated from its cap. In each cut place a sprig of thyme, a slice of pancetta (or the olive-bac’un bits mix), and a few slices of garlic. Season generously, then wind a slice of pancetta round each stem to hold in the stuffing.

Heat a suitable roasting pan in the 450° F oven, until the pan is hot, then add ½ cup olive oil. Place the portobellos in the oil and put in the oven to bake. They take from 5 to 15 minutes according to the size and thickness of the cap. When ready, the cap will have browned and shrunk, the stem will have colored, and the pancetta will be cooked.

Remove the pan from the oven, and squeeze the juice of ½ a lemon over each mushroom. Serve with the arugula dressed with oil and extra lemon juice or alternatively with bruschetta bread.

Buon appetito from Los Angeles Ovenworks!

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