Empress Mushrooms

Recipe Ingredients

16 teaspoons	80ml	Mushrooms (medium)
1 teaspoon	5ml	Onion - chopped (small)
1 teaspoon	5ml	Garlic - clove, chopped (large)
1/2 cup	118ml	Oil - olive
6 oz	170g	Prosciutto - or
1 oz	28g	Ham - slice (large)
2 teaspoons	10ml	Parsley
2 teaspoons	10ml	Marjoram
		Salt
		Pepper
1 cup	237ml	Wine - white
		Bread crumbs
		Cheese - parmigiano, grated

Recipe Instructions

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 375F 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

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