8 Large portobello mushrooms
150g of thinly sliced pancetta — smoked or rolled
150g of provolone, dolce or piccante — smoked cut in small cubes.
1 Clove of garlic chopped
1/2 Cup of chopped parsley
2 Cups of soft bread crumbs from 5 slices of ordinary white bread finely chopped.
Salt, Pepper and extra virgin olive oil to season
Clean the mushrooms with a damp cloth — remove the stem and place them in a oven tray.
Chop the stem roughly and mix it with the bread, cheese, parsley and garlic. Tap this mixture on the gills sides of the mushrooms.
Place the sliced pancetta on top of the mushrooms and drizzle with oil. Bake in the oven for 10 minutes at 180 degrees.
Place the mushrooms on 4 plates accompanied with some balsamic vinegar dressed rocket salad.