Empress Mushrooms

16 md Mushrooms

1 sm Onion, chopped

1 lg Garlic, clove, chopped

1/2 c Oil, olive

6 oz Prosciutto, OR

1 lg Ham, slice

2 ts Parsley

2 ts Marjoram

Salt Pepper 1 c Wine, white

Bread crumbs Cheese, Parmigiano, grated Clean the mushrooms thoroughly and remove and chop up their stems. Saute onions and garlic in 1/4 cup of olive oil until transparent. Add chopped mushrooms stems, chopped prosciutto, parsley, marjoram, salt and pepper. Saute for about 2 minutes, then add wine. Add bread crumbs until mixture is consistency of mush. Coat mushroom tops with remaining olive oil. Stuff each mushroom with a tablespoon of the mixture, then sprinkle with Parmigiano cheese and bake at 375 F for 3 - 7 minutes, depending on the size of the mushrooms. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA