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Portabella 'Pizzas' with Pancetta, Onion, Sage & Parmesan

Judi Rutz

Yield: Yields 2 stuffed portabellas.

A great way to serve portabellas is to stuff them. Truth be told, the cap of a portabella, though large, is not very deep. What you really end up with is something more akin to a portabella pizza.


  • 2 medium portabellas, caps wiped clean with a moist paper towel
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 lb. finely chopped pancetta (Italian bacon, available at most supermarkets)
  • 1 small onion, chopped
  • 1 Tbs. chopped fresh sage
  • 1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling


Prep the caps:

  • Stem the mushrooms and scrape the gills out of the caps with a teaspoon. Rub the caps generously with olive oil on both sides, season with salt and pepper, and either sauté, grill or broil them until tender, about 5 minutes per side.

Make the filling and broil:

  • Heat 1-1/2 Tbs. olive oil in a medium skillet over medium-high heat. Add the pancetta and fry until lightly golden. Add the onion and cook, stirring, until the onion is soft and lightly browned. Add the sage and the Parmigiano; season amply with pepper. Divide the filling between the two prepared portabella caps. Sprinkle each with a little more cheese; broil briefly to melt the cheese.


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