Pancetta Wrapped Mushrooms with Blue Cheese and Honey

For the quick marinated mushrooms

• 1 pound cremini mushrooms, wiped clean with a damp paper towel, stemmed
• 5 tablespoons extra virgin olive oil
• 1 1/2 tablespoon fresh squeezed lemon juice (Meyer if you have it)
• 2 garlic cloves, minced
• 3/4 teaspoons smoked paprika

For Blue Cheese and Honey filling

• 2 1/2 ounces mild, firm blue cheese, crumbled
• 3-4 tablespoons crème fraiche
• 2 teaspoons honey
• Zest of 1 lemon (Meyer preferred)
• 8-10 ounces pancetta, depending on the size of the mushrooms (you may need more if your mushrooms are on the larger side)

1. Zest your lemon into a small bowl and set aside. You'll use this later.
2. Combing marinade ingredients in a medium bowl and whisk to combine. Taste for acid and salt and add more if needed. Add clean, de-stemmed mushrooms and gently toss to coat. Set aside and allow mixture to marinate for 20 minutes, stirring occasionally.
3. Preheat oven to 400° F.
4. Meanwhile, make filling by adding blue cheese, crème fraiche and honey to bowl with zest. Thoroughly combine to break up any large chunks of cheese.
5. Place marinated mushrooms, cap side down, on a broiler pan. Fill each cap with about a teaspoon of filling. Carefully separate each piece of pancetta and cut each in half with kitchen shears. With one end of the pancetta slightly overlapping one edge of the filled cap, wrap the pancetta around the mushroom, completely covering the filled top at least once if not twice, depending on the size of the mushroom. For a larger mushroom, use a whole piece of pancetta if necessary. Repeat until all of the mushrooms are wrapped.
6. Cook in batches (if necessary) until mushrooms are fragrant and pancetta is crisp, about 10 minutes. Start checking when you can smell them. Carefully remove from pan (chopsticks come in handy) blotting on a paper towel if necessary, and arrange on serving platter, with toothpicks if desired. Serve immediately these are best hot. Enjoy!