Empress mushrooms
4 servings
Ingredients
| Quantity | 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 |
| Salt | ||
| Pepper | ||
| 1 | cup | Wine, white |
| Bread crumbs | ||
| Cheese, Parmigiano, | ||
| Grated | ||
| 2 | teaspoons | Parsley |
Directions
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