| 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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