Stuffed mushrooms with pancetta

Ingredients:

• Olive oil
• 110 g pancetta, cut into 0.5 cm cubes.
• 2 onions, finely diced
• 450 g brown mushrooms, stems removed and finely chopped
• 2 tbsp finely chopped fresh rosemary
• 2 cloves garlic, crushed
• 4 raw sweet Italian sausages, casings removed
• 0.5 tbsp. breadcrumbs
• 1-2 large eggs, lightly beaten

Preparation:

1. Preheat oven to 200°C.
2. Brush a large skillet with olive oil, add the pancetta, and heat over medium heat. Cook the pancetta until it begins to brown around the edges, 6-8 minutes. Add the onion and season with salt. Continue cooking until the onion is soft and fragrant, about 5 minutes. Add the sliced ​​mushroom stems, rosemary, and garlic and cook, stirring frequently, for another 2-3 minutes. Remove from heat and transfer the filling to a bowl to cool.
3. Once the filling has cooled, add the sausage and breadcrumbs. Add 1 beaten egg and mix. Add another egg if the filling is still dry.
4. Make a test patty 2-5 cm in size. Heat a little oil in a small frying pan and fry the patty until done. Once cool enough, taste and season with salt if needed.
5. If the test patty turns out delicious, generously fill each mushroom cap with the filling and place them on a rimmed baking sheet. Add 1/3 cup of water to the baking sheet to keep the mushrooms moist. Bake until the filling is cooked through and the tops are golden brown, 8-10 minutes. Transfer the mushrooms to a serving platter.