Stuffed mushrooms

INGREDIENTS
8 open-cup mushrooms
2 tbsp olive oil, plus extra for greasing
4 shallots, finely chopped
2 garlic cloves, crushed
115g (4oz) pine nuts, toasted
4 tbsp basil, roughly torn
4 tbsp flat-leaf parsley, finely chopped
salt and freshly ground black pepper
175g (6oz) firm goat’s cheese
8 slices of pancetta

METHOD
Preheat the oven to 190°C (375°F/Gas 5). Place the mushrooms on an oiled baking tray.
Heat the olive oil in a large frying pan and fry the shallots over a medium heat for 2–3 minutes, or until softened, stirring frequently. Add the garlic, pine nuts, basil, and parsley, and season to taste with salt and pepper.
Spoon the mixture into the mushrooms and top with a slice of goat’s cheese.
Wrap a slice of pancetta around each mushroom, tucking the ends underneath.
Bake for 15–20 minutes, or until the mushrooms are tender and the pancetta is crisp.
Serve immediately.