• Preheat oven to 400°.

For the mushrooms

• Using a small paring knife, carefully trim around the stem on the underside of the mushroom. Gently loosen the stem from the cap. Chop the stems and place in a medium sized bowl. Set the stems aside.
  4 large portobello mushrooms
• With a small teaspoon, scrape the dark gills from the underside of the mushroom cap, exposing the pale light flesh below. Throw away the gills. (They are edible but if you add them to your rice mix, it might take on an unappetizing color).

For the Rice

• In a small-medium sized saucepan, heat the olive oil. Add the pancetta and saute for approximately 3 minutes until lightly crisp. Use a slotted spoon to remove the pancetta from the pan to a paper towel lined plate to drain. Set aside. Leave the oil in the pan.
  1 Tablespoon olive oil, ½ cup diced pancetta
• To the heated oil, add the chopped onion, season with a sprinkling of kosher salt and pepper and cook until the onions are lightly browned, about 5 minutes.
  ½ onion
• Add the wild rice and saute until toasted approximately 2 minutes.
  1 cup uncooked wild rice
• To the wild rice, add the chicken broth (or water), butter and season with salt and pepper. Cover with a tight lid and lower the heat to a very low simmer. Cook according to package directions (typically 45 minutes).** SEE NOTE BELOW
  1¾ cup chicken broth, 2 Tablespoons unsalted butter, 1 teaspoon kosher salt, ½ teaspoon black pepper
• Meanwhile, put the diced sweet potato on a baking sheet, drizzle with olive oil and season with salt and pepper and roast for about 20 minutes until golden. Remove from oven and add to the bowl with the chopped mushroom stems
  1 sweet potato
• Once the rice has finished cooking, toss it with the most of the pancetta (leave some for garnishing), the sweet potatoes and chopped mushroom stems. Add the fresh sage and half the goat cheese. Season to taste (approx 1 tsp of salt and 1/2 teaspoon pepper).
  3 ounces goat cheese, 3 fresh sage leaves

Assemble the Mushrooms

• Fill each mushroom with 1/4 of the filling. Sprinkle each mushroom with some of the remaining goat cheese and pine nuts.
  ¼ cup pine nuts
• Bake at 400° for 15-18 minutes until the goat cheese is browned and the mushrooms are just starting to create a little water. Keep an eye on them!
• While the mushrooms are baking, stir up the glaze ingredients in a small bowl
  2 Tablespoons honey, 1 teaspoon sherry vinegar
• Drizzle the glaze liberally over the mushrooms. Sprinkle with some fresh sage, some pancetta and extra pine nuts.