Chef Dolce Debbie'S Stuffed Mushrooms

1. 1

   Preheat oven to 350 degrees.

2. 2

   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.

3. 3

   Saute 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 saute 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.

4. 4

   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.

5. 5

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