Stuffed Mushrooms With Parmesan Pancetta
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, minced
- 3/4 cup panko breadcrumbs
- 6 portobello mushroom caps, insides gently scooped out and reserved
- 3 tablespoons freshly squeezed lemon juice
- 4 ounces pancetta
- 1/2 bunch fresh parsley, roughly chopped, divided
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1/2 cup BelGioioso Parmesan, grated, plus more for topping
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