Empress Mushrooms
A delicious way to make some stuffed mushrooms, the combination of prosciutto, wine and all the spices is so tasty, mixed with bread crumbs, stuffed into the mushroom caps. They are great appetizer.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | medium |
mushrooms
|
|
| 1 | small |
onions
chopped |
|
| 1 | clove |
garlic
chopped |
|
| ¼ | cup |
olive oil
|
|
| 6 | ounces |
prosciutto
or 1 large slice of ham |
*
|
| 2 | teaspoons |
parsley leaves
|
|
| 2 | teaspoons |
marjoram
or thyme |
*
|
| 1 | cup |
wine
white |
*
|
| 1 | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | medium |
mushrooms
|
|
| 1 | small |
onions
chopped |
|
| 1 | clove |
garlic
chopped |
|
| 59 | ml |
olive oil
|
|
| 173.4 | ml/g |
prosciutto
or 1 large slice of ham |
*
|
| 1E+1 | ml |
parsley leaves
|
|
| 1E+1 | ml |
marjoram
or thyme |
*
|
| 237 | ml |
wine
white |
*
|
| 237 | ml |
bread crumbs
|
|
Directions
Clean the mushrooms thoroughly and remove and chop up their stems and hollow out as desired.
Sauté the onions and garlic in 2 tablespoon of the olive oil until softened and turning transparent.
Add chopped mushrooms stems, chopped prosciutto, parsley, marjoram, salt and pepper.
Sauté for about 2 minutes, then add wine.
Add bread crumbs until mixture is consistency of mush or as desired.
Coat mushroom tops with remaining olive oil.
Stuff each mushroom with a tablespoon of the mixture, then sprinkle with Parmesan cheese and bake at 375℉ (190℃) F for 7 to 10 minutes, depending on the size of the mushrooms.
