Preheat oven to 400.

Clean mushrooms and remove stems. Chop stems and set aside.

Heat saute pan over medium heat with butter. Once butter is melted add pancetta to pan and cook until browned, stirring often, about 3-5 minutes. Add shallots, chopped mushroom stems, salt and pepper. Stir in white wine. Cook another 3-5 minutes until shallots and mushrooms are soft and wine is just about evaporated. Remove from heat and set aside. Allow to cook slightly.

In a large bowl stir together bread crumbs, parsley and cooked shallot mixture. Fold in the goat cheese. Taste mixture and adjust for salt and pepper as needed.

Spoon mixture into each mushroom cap.

Place each stuffed mushroom cap into a buttered or sprayed baking dish. Drizzle olive oil over the mushrooms.

Bake 20-25 minutes.

Garnish with additional chopped parsley if desired.