SERVES 4

4 large flat mushrooms about 7.5 cm | 3 in diameter
Salt and freshly ground black pepper
70 g | 2 ½ oz pancetta or streaky bacon, diced
2 shallots, finely chopped
½ clove of garlic, crushed
55g | 2 oz fresh white breadcrumbs
1 tablespoon chopped fresh parsley
1 tablespoon Sercial Madeira or dry sherry
1 tablespoon freshly grated Parmesan cheese

1. Preheat the oven to 180 deg C | 350 deg F | gas mark 4.
2. Wipe the mushrooms and peel them if necessary. Cut off the stems, dice and set aside.
3. Put the mushrooms in a single layer into a shallow ovenproof dish. Season with salt and pepper.
4. Sauté the pancetta or bacon for 1 minute over a medium-high heat, then reduce the heat to medium and add the shallots. Cook for a further 4 minutes, stirring frequently.
5. Add the diced mushroom stalks and continue to cook until the pancetta is lightly browned and the shallots are golden (about 2 minutes).
6. Add the Garlic and cook for 1 further minute. Remove from heat.
7. Stir in the breadcrumbs, parsley and Madeira or sherry. Season to taste with salt and pepper.
8. Heap the stuffing mixture into the mushroom caps, pressing down lightly. Sprinkle with Parmesan cheese.
9. Bake in the oven for 20-25 minutes, or until the mushrooms are tender when pierced with a skewer and the stuffing is golden brown. Serve warm.

Wine: LIGHT RED

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]