Broccoli Rabe And Pancetta Stuffed Mushrooms Recipe

1. 1

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

2. 2

   Heat a medium skillet over medium-high heat.

3. 3

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

4. 4

   Reduce the heat to medium and add in the shallots.

5. 5

   Cook till softened and translucent/soft.

6. 6

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

7. 7

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

8. 8

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

9. 9

   Season with salt and pepper to taste.

10. 10

    Remove from the heat.

11. 11

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

12. 12

    Place the caps on a baking sheet.

13. 13

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

14. 14

    Garnish with the thyme and serve warm.

15. 15

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

16. 16

    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.

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