Broccoli Rabe And Pancetta Stuffed Mushrooms Recipe

Preheat the oven to 400 degrees with the rack in the upper position.

Heat a medium skillet over medium-high heat.

Add in the pancetta and cook till beginning to crisp, 4 to 6 min.

Reduce the heat to medium and add in the shallots.

Cook till softened and translucent/soft.

Add in the mushroom stems and the garlic and cook for 3 more min.

Add in the wine and the broccoli rabe, cover, and let steam for 4 min, till the broccoli rabe is bright green.

Remove the cover and cook till the liquid has evaporated, 1 to 2 min.

Season with salt and pepper to taste.

Remove from the heat.

Using a small spoon, fill each mushroom cap with the filling.

Place the caps on a baking sheet.

Bake till the mushrooms are warm throughout, 2 to 4 min.

Garnish with the thyme and serve warm.

Comments: Broccoli rabe, also referred to as broccoli di rape, is a pleasantly bitter, leafy cousin to broccoli.

I especially like it combined with pancetta, an assertively flavored Italian bacon cured with salt and spices which is generally available in the deli section of the grocery store.