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

Portabella 'Pizzas' with Pancetta, Onion, Sage & Parmesan
Photo by Judi Rutz


  • 1 Tbs. chopped fresh sage
  • Olive oil
  • ¼ cup freshly grated Parmigiano-Reggiano; more for sprinkling
  • 2 medium portabellas, caps wiped clean with a moist paper towel
  • 1 small onion, chopped
  • Kosher salt and freshly ground black pepper
  • ¼ lb. finely chopped pancetta (Italian bacon, available at most supermarkets)

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.

View full recipe at Fine Cooking


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