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Yield: 18 Portions


    • 1.50 pound (about 18) large fresh white mushrooms
    • 0.50 cup extra-virgin olive oil, divided
    • 4.00 tsp. minced garlic, divided
    • 0.50 tsp. salt
    • 0.25 tsp. ground black pepper
    • 8.00 ounces broccoli rabe or spinach, trimmed
    • 8.00 ounces thinly sliced pancetta
    • 1.00 cup diced red onion
    • 0.33 cup freshly grated Asiago cheese
    • 0.33 cup packaged plain dry bread crumbs
    • 0.25 cup chopped fresh parsley
    • 3.00 tbs. toasted pine nuts


Preheat oven to 400 degrees.

Remove stems from mushrooms (save for another use); place caps in a large bowl. Add 1/4 cup of the oil, 2 teaspoons of the garlic, the salt and pepper, toss to coat.

Transfer to a shallow pan; roast, rounded side up, until lightly cooked, about 8 minutes, remove from oven.

To prepare stuffing: Blanche broccoli rabe in boiling water for 12 minute; drain well and chop (makes about 1¼ cups); place in a medium bowl.

In a large skillet over medium heat, cook pancetta until crisp, 4 to 5 minutes; remove from skillet; chop coarsely (makes about 1/2 cup); place in bowl with the broccoli rabe.

Pour off all but 1 tablespoon oil from the skillet; add onion; cook, stirring frequently, until lightly browned, about 5 minutes; add to bowl along with the Asiago (makes about 2 cups); mix well.

Turn mushrooms cavity side up. Spoon stuffing into mushroom caps.

In a small bowl, combine bread crumbs, parsley, pine nuts and the remaining 1/4 cup olive oil and 2 teaspoons garlic; mix well.

Sprinkle over stuffed caps. bake until browned, about 8 minutes.
Serve warm.

The Mushroom Council -

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