Empress Mushrooms

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Title: Empress Mushrooms
Categories: Vegetables, Appetizers, Masterchefs, Frisco, Gir
Yield: 4 servings

16 md Mushrooms 2 ts Marjoram
1 sm Onion, chopped Salt
1 lg Garlic, clove, chopped Pepper
1/2 c Oil, olive 1 c Wine, white
6 oz Prosciutto, OR Bread crumbs
1 lg Ham, slice Cheese, Parmigiano, grated
2 ts Parsley

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

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