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Place the mushrooms in an ovenproof dish, drizzle with 2 tablespoons of the olive oil, place a thyme sprig in each, and pour the marsala around the mushrooms. Bake in a preheated oven, at 400°F, for 15–18 minutes.
Meanwhile, heat the remaining olive oil in a skillet and cook the pancetta for 4–5 minutes, until browned and just starting to crisp. Stir in the chopped chestnuts and spinach and stir until the spinach has wilted. Season well.
Remove the mushrooms from the oven, spoon the filling into each one, and top with the shredded mozzarella. Return to the oven, or cook under a preheated hot broiler for 5–6 minutes, until the cheese is melted and golden.
Variations on this recipe

Mushroom and Lentil Soup

Category: 10-minute recipes

Heat 2 tablespoons olive oil in a skillet and sauté 1 chopped onion and 2 sliced garlic cloves for 2–3 minutes. Add 2 1/2 cups chopped cremini mushrooms and cook for 2–3 minutes. Stir in a drained 15 1/2 oz can green lentils and 4 cups vegetable stock and bring to a boil. Simmer for 2–3 minutes and then stir in a small handful of chopped baby spinach leaves, 2 tablespoons chopped parsley, and 2 tablespoons grated Parmesan cheese. Serve with crusty bread.

Mushroom Penne

Category: 20-minute recipes

Put 1 lb sliced portobello mushrooms, 2 teaspoons whole-grain mustard, 4 crushed garlic cloves, a pinch of dried red pepper flakes, and 1 1/4 cups vegetable stock in a saucepan. Simmer for 10–12 minutes, until the stock has nearly all been absorbed. Meanwhile, cook 1 lb penne in a saucepan of boiling water according to the package directions, until “al dente.” Drain the pasta and toss together with the mushrooms, grated rind of 1 lemon, 2 tablespoons chopped parsley, and 2 tablespoons grated Parmesan cheese. Serve with a crisp green salad.

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