The flavor in the stuffing is both aromatic and earthy.  A drizzle of olive oil just before baking adds flavor and helps the stuffing brown and crisp.

The mushrooms can be stuffed a day ahead and refrigerated - just let them come to room temperature before baking.  Hold off on drizzling them with the olive oil until just before baking.

Stuffed Mushrooms with Pancetta, Shallots and Sage

Makes about 35 appetizers

1 1/2 lb. cremini mushrooms
3 Tbls. butter
1 1/2 oz. pancetta, finely diced (about 1/4 cup)
5 medium shallots, finely diced
2 tsp. chopped fresh sage
Pinch of crushed red pepper flakes
Salt and pepper
2/3 cup Panko breadcrumbs
1/4 cup grated Parmesan
2 to 3 Tbls. EVOO for drizzling

Heat the oven to 425 degrees.  Remove the mushroom stems and chop them finely, along with five of the largest mushroom caps.

Heat 2 Tbls. of the butter in a saute pan.  Add the pancetta and cook until it starts to render some of its fat, 1 to 2 minutes.  Add the shallots, sage, and red pepper flakes.  Cook until the shallots are tender, about 4 minutes.  Add the chopped mushrooms and stems and 1/2 tsp. salt.  Cook until the mixture is tender, about 3 minutes.  Add the remaining 1 Tbls. butter.  When it has melted transfer the mushroom mixture to a bowl and stir in the breadcrumbs and Parmesan cheese.  Season with salt and pepper.

Arrange the mushrooms in a baking dish and season the cavities with salt.  Stuff each cavity with the filling to form a tall mound.  Drizzle the mushrooms with the olive oil and bake until the mushrooms are tender and the breadcrumbs are golden brown, 20 to 25 minutes.