• Melt the butter in a pan and add the garlic, pancetta, bay leaf, rosemary
and salt and pepper.
• Place the mushrooms in an oven-proof dish, gills facing upwards.
• Chop the tomatoes into large chunks and place with the mushrooms.
• When the pancetta is cooked add the butter and pancetta mix.
• Add some more olive oil and bake for 15 – 20 mins.
• Add some Parmesan shavings while hot and serve immediately.
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gozotoday | FRIDAY • 25 SEPTEMBER 2026
FOOD
• 113g butter
• 2 cloves garlic, chopped
• 200g pancetta
• 1 bay leaf
• 1 sprig rosemary
• Salt and pepper
• 5 Portobello mushrooms
• 1 tomato
INGREDIENTS
Baked Portobello
mushrooms with
garlic pancetta
METHOD
These mushrooms make a great side dish
but are 'meaty' enough to be the star of
the show
