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Stuffed Grilled Portobello Mushrooms

Meaty, grilled Portobello mushroom caps filled with warm, tangy goat cheese and crowned with a rich sun-dried tomato Marsala reduction, crispy pancetta, and butter-toasted breadcrumbs.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner Party, Main Course
Ingredients Method

Ingredients
  

The Breadcrumbs
  • 1 cup Panko breadcrumbs
  • 2 tablespoons butter melted
The Topping
  • 1 3.5-ounce jar julienned sun-dried tomatoes packed in oil (drain the tomatoes, but reserve 2 tablespoons of the oil)
  • 4 ounces pancetta finely diced
  • 4 large garlic cloves minced (about 2 tablespoons)
  • ¼ cup Marsala wine
  • Juice of ½ medium lemon about 2 tablespoons
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons butter
The Portobello Mushrooms
  • 8 large Portobello mushrooms stems and gills removed
  • 2 tablespoons olive oil
  • Kosher salt and black pepper for seasoning
  • 8 ounces goat cheese

Method
 

Toast the Breadcrumbs
  1. Preheat the oven to 350°F.
  2. In a small bowl, mix the Panko breadcrumbs with the 2 tablespoons of melted butter until evenly coated.
  3. Spread the buttered crumbs in a single layer onto a baking sheet.
  4. Toast in the oven until they are crisp and golden brown, about 5 to 7 minutes.
  5. Remove from the oven and set aside to cool.
Render the Pancetta
  1. Pour the 2 reserved tablespoons of oil from the sun-dried tomatoes into a large skillet over medium-high heat.
  2. Add the finely diced pancetta to the hot oil.
  3. Cook, stirring occasionally, until the pancetta is beautifully crisp and the fat has rendered.
  4. Use a slotted spoon to carefully remove the crisp pancetta from the pan, transferring it to a plate lined with paper towels to drain, leaving the flavorful fat in the skillet.
Build the Marsala Reduction
  1. Add the drained sun-dried tomatoes to the hot skillet with the reserved pancetta fat.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Carefully pour the Marsala wine into the skillet to deglaze the pan.
  4. Simmer the mixture rapidly until most of the wine has reduced and disappeared, about 3 to 5 minutes.
  5. Pour in the fresh lemon juice.
  6. Season the sauce with the kosher salt, crushed red pepper flakes, and 1 tablespoon of the fresh parsley.
  7. Turn off the heat entirely, then swirl in the final 2 tablespoons of cold butter to create a glossy finish.
Grill the Mushrooms
  1. Heat a heavy cast-iron grill pan over high heat.
  2. Lightly brush both sides of the cleaned Portobello mushroom caps with olive oil.
  3. Season the caps generously with kosher salt and black pepper.
  4. Place the mushrooms onto the hot grill pan, cooking and turning once, until they just begin to soften and develop deep char marks, about 5 minutes total.
  5. Divide the goat cheese evenly, pressing it directly into the dark center cavity of each hot mushroom cap.
  6. Turn off the heat under the grill pan and immediately cover the mushrooms loosely with aluminum foil to allow the ambient heat to melt the goat cheese.
Assemble and Serve
  1. Use tongs to transfer the warm, cheese-filled mushrooms to a large serving platter.
  2. Spoon the warm sun-dried tomato and Marsala reduction generously over the melted goat cheese.
  3. Top each mushroom with a heavy sprinkle of the crispy pancetta and the golden, butter-toasted breadcrumbs.
  4. Garnish with the remaining fresh parsley and serve immediately.