Empress mushrooms

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

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