Truffled baby portobello mushroom

A while back I was talking to one of my friends about truffle. I said I place truffle butter under the skin of my Christmas turkey and he asked if I served it with mushrooms to bridge the flavours. There was not a mushroom in sight at my Christmas dinner but I kept thinking about mushrooms and truffle, a natural combination.

That said I hadn’t done anything about this until this week when I finally got inspired and decided to actually try this combination. My neighbours went on holiday to Tuscany, Italy. Lucky for me they are lovely and brought me back some truffle, In the shape of truffle pate.




It is more like chopped truffle and the taste is the same. I looked at the jar and decided that it was time to create a dish that married mushrooms and truffle.

There isn’t a vast amount of different mushrooms available in the shops here so I settled for baby portobello mushrooms because they are small enough to be a bite and they have a nice texture.




Truffle baby portobello mushrooms

preparation time 10 minutes

cooking time 20-30 minutes 

oven 170Cor 340F

serves 2 as a starter 


  • 6 baby portobello mushrooms, 3/person
  • 1 tsp truffle pate
  • 6 slices of fresh mozzarella
  • 6 slices of crispy pancetta
  • steamed asparagus

I peeled them and removed the stem and the gills before brushing them with the truffle pate.





Place a slice of mozzarella in each mushroom and bake in the oven until the cheese has melted.




Pan fry the pancetta, as I was going to serve this to friends I decided to make pancetta rings. I wrapped the pancetta around a ring, fastened it with a toothpick and pan fried it crispy around.




When it cooled I gently got the bacon ring off.




Once the mushrooms are cooked plate them up with the pancetta, it tastes just as good if you just fry the strips crispy of course and garnish with the asparagus.




I didn’t use a lot of truffle but the hint added a nice extra background flavour. The bacon rings went down a storm and I think, as this was a special occasion, worth the effort.


I liked these so much I am bringing a big batch to Angie’s foodie party, Fiesta Friday, the best place to meet fellow foodies and just have a blast! This time her two co hosts are Josette, The Brook Cook who has brought us absolutely irresistible looking fourth of July’s more bars with marshmallow meringue. The second co host is the lovely Julie, Hostess at Heart who brought amazing looking popcorn, I would love to have a big batch and a good movie and just tuck in, I know I would finish them in no time!








26 Responses to “Truffled baby portobello mushroom”
  1. Wow you are seriously creative Petra 😊 those pancetta rings look amazing!!

  2. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:
    jinxx ♠ xoxo

  3. That’s a work of art Petra, it’s not only visually stunning but sounds SO delicious.

    • petra08 says:

      hi Suzanne
      you do say the nicest things! I am glad you like it, it was a nice little bite but I have to admit I am not sure I would have had the patience to make more of them! ha ha 🙂

  4. WOW, Petra! Your dish is absolutely gorgeous. I’ve never had- or been served a pancetta ring- your friends must have been so impressed!! The truffle pate, cremini, cheese combination sounds amazing too- LOVE!

  5. Wow what a beautiful dish! I love how you formed the pancetta, and am so happy you shared it. It is just a work of art. You are so creative and i’m so happy you made it to FF!

  6. J Seaton says:

    Your presentation looks amazing – such a cool idea. I definitely want to steal that idea for a future recipe.

  7. Ginger says:

    This looks absolutely amazing, Petra! Wow!

    • petra08 says:

      hi Steffi
      Thank you so much! 🙂 It took a little time to make the rings but it was worth it in the end! 🙂 x

  8. Paul Palop says:

    are you kidding me with these pancetta rings!? looks so pretty, and delicious! love it

  9. Hilda says:

    A great recipe and fantastic technique. Thanks for sharing it with us.

    • petra08 says:

      hi Hilda
      Thank you so much 🙂 It was great and would be a perfect canapé! If you have the patience to make more pancetta rings, I did 6 and that was quite enough! ha ha

  10. Angie says:

    Pancetta ring, OMG!! You are a true food artist!! LOVE it!!

  11. tentimestea says:

    How gorgeous and sculptural! Truffle and mushroom sounds like such a lovely combination.

    • petra08 says:

      Sometimes it is so much fun playing with food! Am glad you like it and truffle and mushroom is a great combo, and then cheese goes with most things as well! 🙂

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