Stuffed Baby Portobello

6 Crimini, Large with stems removed

4 oz Mozzarella Cheese, shredded

4 slices Pancetta cut into small pieces

1/4 cup Panko Bread Crumbs

2 tablespoons Sour Cream

1 Garlic Clove, minced finely

2 tablespoons Italian Parsley, finely chopped

Freshly Grounded Pepper

2 tablespoon Olive Oil

Pre-heat oven to 400 degrees. Pour olive oil into a baking dish and place clean mushrooms right over it.

To make the stuffing, mix half of the cheese, prosciutto, panko, sour cream, garlic, Italian parsley, and pepper. Spoon the mixture into each mushroom. Top with the rest of mozzarella and bake for 16-18 minutes until the cheese is golden brown.

Serves 2-3

*I found that salt is not necessary because prosciutto is salty on its own. But feel free to add salt if you like.

*Leave out prosciutto and substitute it with roasted pepper, finely diced, to make it meat free :)