Broccoli Raab & Pancetta Stuffed Mushrooms

1 ounce sliced pancetta or bacon, cut into ½-inch dice
1 medium shallot, minced
1 lb mushroom caps, with stems reserved, cleaned and finely chopped
1 garlic clove, minced
2 tablespoons dry white wine
1 bunch broccoli raab, trimmed to leaves, roughly chopped
Kosher salt and freshly ground black pepper
1 tablespoon fresh thyme

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

Heat a skillet over medium-high heat. Add the pancetta (or bacon) 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 raab, cover, and let steam for 4 minutes, until the broccoli raab 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, 4 to 6 minutes. Garnish with the thyme and serve hot.
Courtesy of GourmetSleuth.com