FUNGHI PORTOBELLO AI FERRI (GRILLED PORTOBELLO MUSHROOMS)

8 fresh portobello mushrooms, 3 inches wide

4 tablespoons extra virgin olive oil, plus more for finishing

Kosher salt and ground black pepper, to taste

Caramelized Onions (see recipe)

Roasted Red Peppers (see recipe)

5-6 ounces goat cheese

Crispy Pancetta Wheels (see recipe)

Wash and stem the mushrooms.

Preheat an outdoor grill to 400 degrees. Drizzle the mushroom caps with the oil and sprinkle with salt and pepper. Grill on both sides until tender, but not dry. Set aside.

Make the onions, red peppers and pancetta wheels (see accompanying recipes at right).

To assemble: On a baking pan, spread a little olive oil to evenly coat. Place the mushroom caps on the pan (gill side up).

Spread the caramelized onions over each cap. Spread the roasted red peppers over the onions. Crumble the goat cheese and place on top of the peppers. Place one Crispy Pancetta Wheel on top of each mushroom.

Bake at 375 degrees for approximately 8 to 10 minutes or until they reach an internal temperature of 140 degrees.

Place on a warm serving dish and drizzle with extra virgin olive oil.

Yields 4 portions.