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Add a photoServings: 12
Ingredients
- 1 ounce sliced pancetta or possibly bacon cut 1/2" dice
- 1 med shallot chopped
- 1 x recipe Golden brown Mushroom Caps (see recipe) with their reserved stems, cleaned, and finely minced
- 1 x garlic clove chopped
- 2 Tbsp. dry white wine
- 1 lb broccoli rabe trimmed to leaves and florets only, roughly minced Kosher salt Freshly-grnd black pepper
- 1 Tbsp. fresh thyme
Directions
- Preheat the oven to 400 degrees with the rack in the upper position.
- Heat a medium skillet over medium-high heat. Add in the pancetta and cook till beginning to crisp, 4 to 6 min. Reduce the heat to medium and add in the shallots. Cook till softened and translucent/soft. Add in the mushroom stems and the garlic and cook for 3 more min. Add in the wine and the broccoli rabe, cover, and let steam for 4 min, till the broccoli rabe is bright green. Remove the cover and cook till the liquid has evaporated, 1 to 2 min. 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 till the mushrooms are warm throughout, 2 to 4 min. Garnish with the thyme and serve warm.
- 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 which is generally available in the deli section of the grocery store.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 12 servings | |
| Calories 15 | |
| Calories from Fat 3 | 20% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 46mg | 2% |
| Potassium 94mg | 3% |
| Total Carbs 1.36g | 0% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.19g | 0% |
| Protein 1.75g | 3% |
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