[WATCH] Baked Portobello mushrooms with garlic pancetta

These mushrooms make a great side dish but are ‘meaty’ enough to be the star of the show. Watch Michael Diacono transform the lowly mushoroom into a great dish in just 20 minutes. 

Watch Michael Diacono make baked Portobello mushrooms with garlic and bacon

Baked Portobello mushrooms with garlic pancetta


  • 113g butter
  • 2 cloves garlic, chopped
  • 200g pancetta
  • 1 bay leaf
  • 1 sprig rosemary
  • Salt and pepper
  • 5 Portobello mushrooms
  • 1 tomato


  1. Melt the butter in a pan and add the garlic, pancetta, bay leaf, rosemary and salt and pepper.
  2. Place the mushrooms in an oven-proof dish, gills facing upwards.
  3. Chop the tomatoes into large chunks and place with the mushrooms.
  4. When the pancetta is cooked add the butter and pancetta mix.
  5. Add some more olive oil and bake for 15 – 20 mins.
  6. Add some Parmesan shavings while hot and serve immediately.

This recipe first appeared on Gourmet Today TV, aired on TVM on 27 February, 2015.