INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees 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.
Makes 2 dozen.
Comments: Broccoli rabe, also referred to as broccoli di rape, is a
pleasantly bitter, leafy cousin to broccoli. I especially like it
combined with pancetta, an assertively flavored Italian bacon cured
with salt and spices that is generally available in the deli section
of the grocery store.
Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart"
S(Formatted for MC5): "by Nancy Berry - nlberry@prodigy.net"
Copyright: "1999 - Clarkson N. Potter - $35 - ISBN: 0-609-60310-8"
Per serving: 1 Calories (kcal); trace Total Fat; (2% calories from
fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace
Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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