Stuffed Mushrooms

Pop the stems out of the mushroom caps, set aside. Brush tops and bottoms of caps of mushrooms with olive oil and place in a baking dish.

Chop the mushroom stems and set aside.

Heat olive oil in a frying pan. Add pancetta and cook until just crispy.

Add shallots and cook for a couple minutes. Add garlic and cook for another minute or two.

Add chopped mushroom stems and cook until water from stems has mostly evaporated. Add salt, pepper, and crushed red pepper to taste.

Add breadcrumbs and stir until combined. Remove from heat.

Add cream cheese and parmesan cheese. Stir until combined.

Place filling into caps. Bake at 350 for 10-15 minutes, until mushrooms are cooked through.