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1
Preheat the oven to 400 degrees F.
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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 season with salt.
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5
Continue cooking until the onions are soft and aromatic, about 5 minutes.
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6
Add the chopped mushroom stems, rosemary and garlic, and cook for another 2 to 3 minutes, stirring frequently.
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7
Remove from the heat and place in a mixing bowl to cool.
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8
Once cooled, add the sausage and breadcrumbs.
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9
Pour in 1 whisked egg and combine.
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10
Add another egg if the mixture is still dry.
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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 it's done.
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13
When cool enough, taste your tester patty to make sure it's delicious, if it's not, re-season.
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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 the top, 8 to 10 minutes.
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17
Transfer to serving platters.
