Pancetta-wrapped Mushrooms Recipe

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Ingredients

24 mushrooms (with 1-in.-wide caps; about 5 oz. total), rinsed & patted dry
24 fresh sage leaves, rinsed & patted dry
24 thin slices pancetta (about 6 oz. total; see notes) or 12 strips thin-sliced bacon
Salt & fresh-ground pepper

Directions

Step #1 Trim & discard tough or discolored stem ends from mushrooms.
Step #2 Sprinkle top mushrooms lightly all over with salt & pepper.
Step #3 Lay a sage leaf over the top of each mushroom, then wrap mushroom & sage leaf with pancetta.
Step #4 (If using regular bacon, cut each strip in half to form two shorter strips, & wrap each mushroom with a short strip.
Step #5 ) If desired, leave tip of sage leaf protruding from wrapping.
Step #6 Spear mushroom with a toothpick, securing outer end of pancetta & leaving toothpick protruding to use for serving.
Step #7 Evenly space wrapped mushrooms in a 10- by 15-inch nonstick baking pan.
Step #8 Bake in a 400° regular or convection oven until most of the pancetta is crisp & browned, about 25 mins (see notes).
Step #9 Serve hot, leaving toothpicks in.
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