Stuffed mushrooms

serves four

16 or so large button mushrooms
5-8 pancetta slices, diced
½ medium onion, diced
½ cup (125 ml) Cappellari breadcrumbs

Filling
Start by removing the stems off button mushrooms, chop.
Heat a sauté pan on medium heat, sauté pancetta, onions and mushroom stems.  Add mushrooms stems once the pancetta and onions have cooked most the way.
Bind filling with Cappellari breadcrumbs.

Preheat oven to 400° F (200° C), fill mushroom caps with filling and bake 5-10 minutes or until mushrooms are cooked and the filling is toasted.

Plate and serve