Recipe - Empress Mushrooms

16 md Mushrooms
1 small Onion, chopped
1 lg Garlic, clove, chopped
One half cup Oil, olive
6 ounce Prosciutto, OR
1 lg Ham, slice
2 teaspoon Parsley
2 teaspoon Marjoram
Salt
Pepper
1 cup Wine, white
Bread crumbs
Cheese, Parmigiano, grated

Clean the mushrooms thoroughly and remove and chop up their
stems.

Saute onions and garlic in One fourth 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip