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Smoked Stuffed Mushrooms

Serves: 6
1 red pepper, large
6 large mushrooms, stalks removed
200g smoked pancetta
150g cream cheese
Recipe preparation

These large smoked mushrooms are stuffed with cream cheese, pancetta and red pepper, perfect as a starter served with a simple salad.

Smoked using Weber Firespice Wood Planks.

  • Blacken the pepper, either over a chimney starter or directly on the flavourizer bars.
  • Place the pepper into a resalable bag and allow to sweat for 10 minutes.
  • Place the pancetta on a stainless tray and grill over direct heat for 2 minutes. Remove from the tray and allow to cool.
  • Peel the blackened skin off the pepper and chop into small cubes.
  • Finely chop the crispy pancetta and in a bowl mix together half of the pancetta, pepper and cream cheese.
  • Divide the stuffing between the 6 mushrooms and sprinkle with the remaining pancetta.
  • Set up the barbecue for roasting, indirect. Place the mushrooms onto a soaked wood plank and then place in the centre of the cooking grate for 10-15 minutes.
  • Serve with a garnish of salad leaves on the side.