Stuffed Mushrooms With Pancetta, Shallots & Sage

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2/3 cup coarse fresh breadcrumbs (preferably from a day-old rustic French or Italian loaf)

2 tsp. chopped fresh sage

Kosher salt and freshly ground black pepper

1-1/2 oz. pancetta, finely diced (1/4 cup)

3 Tbs. unsalted butter; more for the baking dish

5 medium shallots, finely diced

2 to 3 Tbs. extra-virgin olive oil for drizzling

35 to 40 cremini mushrooms (about 1-1/2 lb.), about 1-1/2 to 2 inches wide

Pinch dried red chile flakes

1/4 cup freshly grated Parmigiano Reggiano

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