Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 4 large portobello mushrooms (firm and smooth); 1 Tablespoon olive oil (plus more for drizzling later); ½ cup diced pancetta (approx 2 ounces, reserve a little for garnish); ½ onion (finely chopped (approximately ½ cup)); 1 cup uncooked wild rice (I used Lundberg's - SEE NOTE BELOW); 1¾ cup chicken broth (or water); 2 Tablespoons unsalted butter (or olive oil); 1 sweet potato (washed and diced with skin); 1 teaspoon kosher salt; ½ teaspoon black pepper; 3 ounces goat cheese (divided); 3 fresh sage leaves (rolled and sliced thin, (or 1 tsp dried sage)); ¼ cup pine nuts (plus extra for garnishing); 2 Tablespoons honey; 1 teaspoon sherry vinegar