How To make Empress Mushrooms

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