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Broccoli Rabe and Pancetta Stuffed Mushrooms

Makes 2 Dozen

 

Broccoli Rabe and Pancetta Stuffed Mushrooms 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.

 

1 ounce sliced pancetta or bacon, cut into 1/2-inch dice
1 medium shallot, minced
1 recipe Golden Mushroom Caps
   with stems reserved, cleaned and finely chopped
1 garlic clove, minced
2 tablespoons dry white wine
1 pound broccoli rabe, trimmed to leaves
   and florets only, roughly chopped
Kosher salt and freshly ground black pepper
1 tablespoon fresh thyme

 

1. Preheat the oven to 400 degrees F. 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.

2. 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.

Buy the Book!

 

Martha Stewart's Hors d'Oeuvres Handbook
By Martha Stewart
Clarkson Potter, April 1999
Hardback, $35.00
496 pages
ISBN: 0-609-60310-8
Recipe reprinted by permission.

 

Martha Stewart's Hors d'Oeuvres Handbook

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This page created May 2000


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