Stuffed mushrooms are always one of the first appetizers to be snapped up. These, with their Prosciutto filling and Parmigiano cheese, have a distinctly Italian flavor. If you’re serving them for a party, make a lot!
- Mushrooms - 16 medium
- Onion - 1 small, chopped
- Garlic Clove - 1, chopped
- Olive Oil - 1/2 cup
- Prosciutto - 6 ounces, chopped
- Parsley - 2 teaspoons, chopped
- Marjoram - 2 teaspoons, chopped
- Salt and freshly ground pepper to taste
- Dry white wine - 1 cup
- Bread crumbs
- Freshly grated Parmigiano cheese
Clean the mushrooms thoroughly. Remove and chop the stems. Preheat the oven to 375 F. Saute the onions and garlic in 1/4 cup olive oil until translucent. Add the mushroom stems, Prosciutto, parsley, and marjoram. Season with salt and pepper. Saute for about 1-1/2 minutes, then add the wine. Add bread crumbs until the mixture is the consistency of mush. Coat the mushroom tops with a little olive oil. Stuff each with a tablespoon of the stuffing mixture, then sprinkle with cheese.
Put the stuffed mushroom caps on a baking sheet, stuff-side up, and bake 3 to 7 minutes, depending on size.
To serve: Arrange on individual plates, or pass on a decorative platter.