Stuck for a Sunday Brunch idea? Sick of eggs? Not only was this bundle of sheer joy a sensational brunch option…..it would make a lovely quick and easy dinner too. For the vegetarians, just lose the pancetta and you will still have an amazing earthy mushroom, oozing with bocconcini , topped with sweet plump and juicy tomatoes…..soooo gooood!!!
Prep time: 10 Minutes Cooking time: 20-25 Minutes $ Low Budget
4 Large flat mushrooms (the biggest you can find!)
8 slices of round pancetta
4 bocconcini balls (regular size)
12 baby or roma truss tomatoes, on the vine for effect (divided into four groups of three)
1 Bag of rocket leaves
Extra virgin olive oil for drizzling
Good quality balsamic vinegar for drizzling
Sea salt and cracked pepper
Pre heat the oven to 180°C.
Remove the stalk from the centre of the mushroom. Drizzle over a little extra virgin and season with salt and pepper and place on a lined baking tray. Pop them in the oven for approximately 8 minutes to get a little head start.
Place the tomatoes on a lined baking tray and drizzle with a little oil and season with salt and pepper. Bake in the oven for 10-12 minutes.
Remove the mushrooms from the oven and layer two pieces of pancetta in each mushroom and place them back in the oven for another 5 minutes or until the pancetta is starting to crisp around the edges.
Remove them again and tear or slice up a bocconcini ball and lay it over the pancetta, inside the mushroom. Turn your oven over to grill or if it is separate, place your grill on high. Put the mushrooms under the grill for approximately 5-7 minutes or until the bocconcini is golden and bubbling.
Toss the rocket leaves in a little extra virgin and balsamic and season with salt and pepper. Divide the rocket leaves between four serving plates and place a mushroom on top. Top the mushrooms with the truss tomatoes and drizzle over a little more extra virgin and balsamic and serve…..