Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 16 mediums | Mushrooms |
| 1 small | Onion, chopped |
| 1 large | Garlic, clove, chopped |
| ½ cup | Oil, olive |
| 6 ounces | Prosciutto, OR |
| 1 large | Ham, slice |
| 2 teaspoons | Marjoram |
| \N \N | Salt |
| \N \N | Pepper |
| 1 cup | Wine, white |
| \N \N | Bread crumbs |
| \N \N | Cheese, Parmigiano, |
| \N \N | Grated |
| 2 teaspoons | Parsley |
Clean the mushrooms thoroughly and remove and chop up their stems.
Saute onions and garlic in ¼ 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 From: Rob Stewart Date: 09-12-94