Recipe courtesy of Chef Nicole T-Bones and Cactus Jack's
Yield: 24 Mushrooms
Clean the mushrooms with a dry towel to remove any dirt and remove stems by snapping them off. Be sure to leave a groove deep enough to hold the stuffing mixture. Set them aside.
Dice the pancetta _-inch and render in a pan until crispy (medium-high). Remove pancetta as it finishes to avoid burning and place on plate (no need to soak up oil). Keep rendered fat from pancetta in the pan and lower temperature to medium. Add olive oil to fat.
Add onion, garlic and celery to pan and sauté until soft, about four minutes. Add diced mushroom stems and sauté for one additional minute. Turn heat off and transfer mixture to stainless steel bowl.
Add Italian bread crumbs and grated cheese to hot mixture in bowl and stir well. Mixture should be wet but not sticky. If too dry, add a few drops of water or chicken stock to add moisture.
Stuff each mushroom with a tablespoon or so of stuffing mix and place on a sheet pan. If the mushrooms are too wobbly, shave a bit of the bottom of the mushroom cap to make it steady.
Sprinkle mushrooms with a bit of Parmesan cheese and bake in the oven at 350 degrees for 15-20 minutes until mushroom caps are soft but firm. Let rest for 5-6 minutes and enjoy!