| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables, Appetizers, Masterchefs, Frisco, Gir | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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