MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Broccoli Rabe and Pancetta Stuffed Mushrooms
 Categories: Bacon, Wine, Italian, Appetizers, Mushrooms
      Yield: 24 Servings

      1 oz Sliced pancetta or bacon;
           - cut 1/2" dice
      1 md Shallot; minced
      1    Recipe Golden Mushroom Caps
           - with their reserved stems;
           -cleaned, and finely chopped
      1 cl Garlic; minced
      2 tb Dry white wine
      1 lb Broccoli rabe; trimmed to
           -leaves and florets only;
           -roughly chopped
           Kosher salt
           Freshly-ground black pepper
      1 tb Fresh thyme

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

  Heat a medium skillet over medium-high heat. Add the pancetta and
  cook until beginning to crisp, 4 to 6 minutes. Reduce the heat to
  medium and add the shallots. Cook until softened and translucent.
  Add the mushroom stems and the garlic and cook for 3 more minutes.
  Add the wine and the broccoli rabe, cover, and let steam for 4
  minutes, until the broccoli rabe is bright green. Remove the cover
  and cook until the liquid has evaporated, 1 to 2 minutes. 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 until the mushrooms are hot
  throughout, 2 to 4 minutes. Garnish with the thyme and serve hot.

  Comments: Broccoli rabe, also referred to as broccoli di rape, is a
  pleasantly bitter, leafy cousin to broccoli. It is good  combined
  with pancetta, an assertively flavored Italian bacon cured with
  salt and spices.

  Source: Martha Stewart's Hors d'Oeuvres Handbook
  Posted by: Nancy Berry

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