Source: dLife

Mushrooms wrapped in delicious Italian bacon.

Servings

24 fresh medium mushrooms , rinsed and patted dry
1 pinch black pepper , freshly ground
3 oz fresh sage , about 24 leaves, rinsed and patted dry
1 lb pancetta , 24 thin slices (or use thin sliced bacon)
1 pinch salt

1 Preheat oven to 400°F.
2 Trim and discard tough or discolored stems from mushrooms. Season mushrooms with salt and pepper.
3 Place one sage leaf on top of each mushroom and wrap mushrooms and sage leaf with pancetta. (If using regular bacon, cut each strip in half to form two shorter strips, and wrap each mushroom with a short strip.)
4 Insert toothpick into each mushroom and place on baking sheet.
5 Bake 25 minutes or until pancetta is crispy. Serve hot, leaving toothpicks in for serving.

Pancetta is Italian bacon that is cured but not smoked, and is available in well-stocked supermarkets and in specialty food stores. Thin slices of regular bacon can be substituted. Mushrooms can be prepared through Step 3 up to 2 days ahead; cover and chill. Allow an extra 5 minutes for baking chilled mushrooms.