Ingredients
3 - 4 Tablespoons bacon grease
1 medium sweet onion (Vidalia if available), chopped very finely
12 large mushrooms
6 mushroom stems cut into small pieces
2 thick slices of prosciutto (about 1/8" thick), diced finely
1/2 teaspoon of marjoram
1/2 cup of dry wine, such as dry vermouth
1/4 cup chopped parsley
Salt and pepper to taste
Butter
Parmegiano Reggiano cheese
Preparation
Preheat oven to 350 degrees.
In a separate pan, cook mushroom caps in bacon grease, browning the tops and barely heating the bottom. Place on a paper towel or paper bag to drain the grease. Let cool while you prepare the stuffing.
Sauté chopped onion in bacon grease on medium high heat until they begin to get soft, about 5-7 minutes. Once they begin to soften, lower heat to medium, add diced mushrooms pieces and sauté for an additional 2-3 minutes. Once the mushrooms have begun to soften, turn the heat to medium high - high and add the white wine, let the wine evaporate. Add diced prosciutto, 1 tablespoon butter, and marjoram and cook a little longer, about 2-3 minutes. Add parsley, salt and pepper to taste.
Stuff the above mixture into the previously browned mushroom caps, place on an aluminum lined baking sheet, sprinkle heavily with the parmesan cheese and bake for 15-20 minutes or until golden brown on top. Check on them every 5 minutes. Allow to cool slightly before serving.
