Stuffed Portabella Mushrooms with Spinach & Pancetta

Portobello or Portabella?  Both are correct.  These versatile little gems are perfect for stuffing and work very well aside a pan seared beef fillet of tenderloin with a port wine reduction sauce.  I know, because that's how I ate them on this occasion.  But they would be a perfect starter to any meal, too.

I actually had some pancetta lying around the refrigerator and decided to use it in this recipe.  I think this may be the first time I have used pancetta in anything because it is something until now that has not frequently been available at my neighborhood grocer.  Pancetta is, in essence, Italian bacon.  It's the pork belly that has been salt cured with other spices that can include nutmeg, pepper, fennel, dried ground hot peppers and garlic.  It is rolled and then thinly sliced.  Its flavor and texture is far more delicate than American bacon, but if you can't find pancetta, regular bacon would be just fine for this dish.  I suggest you get the thinly sliced variety, and sugar cured versus smoked bacon.  But hell, there really is no such thing as bad bacon.

Ingredients

6 medium sized Portabella mushroom (about two inches in diameter)
12 slices pancetta, roughly chopped
6 oz fresh baby leaf spinach
1/2 medium yellow onion, finely diced (about 4 tbsp)
1-1/2 tbsp garlic, minced
3/4 cup Asiago cheese, shredded
1/4 cup Parmesan cheese (Kraft green can)
2 tbsp port wine
2 tbsp red wine vinegar
2 dashes Tabasco sauce
4 tbsp heavy cream
1 tbsp dried Italian seasoning (or equal parts thyme, sage, oregano, basil, marjoram and savory)
1 tbsp dried parsley
2 tbsp olive oil
non-stick cooking spray
salt & pepper

The Recipe

Pre-heat oven to 325 degrees. Using a melon-baller, core out the portabella mushrooms by removing the stem and fins. Take out as much of the mushroom's insides as you can while leaving the outside intact.  Work carefully as they are delicate. When you have prepared the caps, brush them inside and out with olive oil.

Over medium high setting on your stove, heat the two tablespoons of olive oil in a large saute pan that has a tight fitting lid.  Saute the pancetta until crispy, about ten minutes, stirring frequently, and then remove to paper towels to drain.

Saute the onion and garlic in the hot olive oil and pork fat until the onions are caramelized and browned, about ten minutes.

Put the spinach leave into the skillet.  Pour in the cream, port wine, Tabasco sauce and red wine vinegar.  Put the lid on the skillet, and cook the spinach until all leaves have collapsed and are wilted, about five minutes.  Then, remove the lid and continue to saute the spinach over medium heat, allowing all or almost all of the liquid to evaporate, stirring frequently, about ten minutes.

When the liquid is almost all evaporated, remove the spinach and onions to a mixing bowl.  Add the Asiago cheese while the spinach is piping hot.  Add the Italian seasonings, parsley, salt and pepper to taste, and stir well to combine, allowing the cheese to melt into the spinach mixture.

Let the mixture cool a bit and then add the cooked, crispy pancetta at the last minute so it does not become soggy.  Stir well to combine. Spoon the stuffing into each mushroom cap until the mixture makes a peak above the "lid" of the mushroom cap.  Liberally sprinkle the Parmesan cheese on top.

Place the stuffed mushroom caps on a broiling pan lightly coasted with non-stick cooking spray.

Cook in a 325-degree oven for 35 minutes.  The mushrooms should come out browned and the cheese bubbly.

This dish went very well with two beef tenderloin fillets, coated in olive oil and cracked peppercorns, sauteed in butter for about eight minutes each side.  The steaks were removed to rest for ten minutes.  In the mean time, 3 tablespoons of shallots were sauteed in the butter, and then 1/2 cup of port wine was reduced in half and spooned over the steaks, served with the stuffed portabella mushrooms on the side.