Stuffed mushrooms are the perfect party appetizer or even a small meal for two.

Servings: 4-6


Edwards Crossing Cheddar Cheese, 200g, grated

Edwards Crossing Mozzarella, 200g, grated

Cured Rolled Pancetta, 12 slices

6 large Portobello mushrooms

2 medium brown onions, peeled and diced

4 cloves minced garlic

1/2 cup roughly chopped parsley

1 teaspoon salt

1 teaspoon coarsely ground black pepper



  1. Lightly cook pancetta slices in a fry pan over medium heat, approx. 1-2 minutes, turning once. Transfer pancetta to a paper towel to drain. Allow to cool and chop into small pieces.
  2. Dice the mushroom stalks and add diced onions and minced garlic into the pan. Cook over medium heat until the onions are browned for approx. 5 minutes, stirring frequently. Remove the pan from heat.
  3. Preheat the oven to 180 degrees Celsius.
  4. Transfer the mushrooms, onion and garlic to a large bowl. Add the cheddar and mozzarella cheese mix, salt and pepper and stir until well-mixed. Finally, stir in the pancetta.
  5. Stuff each of Portobello mushrooms with the mixture. Place the stuffed Portobellos onto a greased oven dish, arranging them side-by-side.
  6. Transfer the dish to the oven and bake until the Portobellos are cooked and cheese is melted, approx. 20 minutes.
  7. Remove and let the mushrooms rest for 5 minutes. Garnish with fresh chopped parsley.

Register for Beston Updates

Whether you’re an Investor, from within the Food Industry, or a cheese-lover – keep up to date with Beston Global Food Company.