Stuffed Portobello Mushroom

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Pinch salt and pepper
• 1 large portobello cap, stem removed and reserved
• 1/4 cup pancetta diced
• Olive oil
• 1/4 cup onion, diced
• Stem of mushroom cap, diced
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1/2 cup bread crumbs
• 2 tablespoons chopped parsley
• 1/4 cup Gruyere, grated
• Pinch salt and freshly ground pepper

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