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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