Empress Mushrooms

16 medium mushrooms 1 small onion, finely chopped 1 garlic clove, finely chopped ½ cup olive oil 6 ozs Prosciutto or ham 2 tsp parsley, finely chopped 2 tsp marjoram 1 cup white wine bread crumbs grated Parmigiano cheese salt & pepper

Clean mushrooms thoroughly; remove and chop stems. Sauté onions and garlic in 1⁄4 cup olive oil until transparent. Add chopped mushrooms stems, chopped prosciutto, parsley, marjoram, salt and pepper. Sauté for about 1½ minutes, then add wine. Add bread crumbs until mixture is consistency of mush. Coat mushroom tops with remaining olive oil. Stuff each mushroom with tablespoon of mixture, then sprinkle with Parmigiano cheese and bake at 375°F for 3-7 minutes, depending upon size of the mushroom.

From Great Chefs of San Francisco, (Avon Publishing, 1984), p.100