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1
Preheat the oven to 375F.
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2
Coat a large saute pan with olive oil, add the pancetta, and bring to medium-high heat.
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3
Cook the pancetta until it starts to brown and crisp on the edges, 6 to 8 minutes.
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4
Add the onions and the red pepper and season with salt.
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5
Continue cooking until the onions are soft and aromatic, 8 to 10 minutes.
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6
Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
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7
Stir in the mushroom stems and rosemary and cook until the mushrooms are brown and soft, 5 to 6 minutes.
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8
Add the wine and cook until evaporated.
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9
Remove from the heat and cool.
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10
Meanwhile, in a large bowl combine the sausage, egg, Parm, and bread crumbs; add the mushroom mixture, season, and mix well (if the filling seems a little dry, add 1/4 to 1/2 cup water to moisten things up).
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11
Make a 1- to 2-inch tester patty out of the stuffing mixture.
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12
In a small saute pan, heat a bit of oil and cook the patty until its done.
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13
When its cool enough, taste your tester patty to make sure its deliciousif its not, reseason.
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14
When your tester tastes fabulous, generously fill each mushroom cap with the stuffing mixture and arrange them on a rimmed baking sheet.
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15
Pour 1/4 to 1/3 cup water into the pan to keep the mushrooms moist.
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16
Bake until the filling is cooked through and brown and crispy on top, 7 to 8 minutes.
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17
Transfer to serving platters.
