---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Empress Mushrooms
  Categories: Vegetables, Appetizers, Masterchefs, Frisco, Gir
       Yield: 4 servings
  
      16 md Mushrooms                           2 ts Marjoram
       1 sm Onion, chopped                           Salt
       1 lg Garlic, clove, chopped                   Pepper
     1/2 c  Oil, olive                          1 c  Wine, white
       6 oz Prosciutto, OR                           Bread crumbs
       1 lg Ham, slice                               Cheese, Parmigiano, grated
       2 ts Parsley                        
  
        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
  
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