funghi antipasto al salsa

prep time:  tbd
cook time:  15 minutes
servings:  12

ingredients:
12 large mushrooms
2 1/2 tablespoons butter
1 tablespoon finely chopped shallots or yellow onion.
3 tablespoon choped prosciutto or cooked ham
salt
pepper
bechamel sauce
3 tablespoons freshly grated parmesan cheese
fine, dry unflavored bread crumbs

bechamel ingredients:
1 1/2 tablespoon flour
1 1/2 tablespoon butter
1/4 teaspoon salt 1 cup milk

steps:
1.  slice off the ends of the mushroom stems.  wipe the mushrooms clean with a damp cloth.  if there are still traces of soil, wash each mushroom carefully under cold running water, working quickly.  dry well with a towel.  detach the stems and chop the stems fine.  set the caps aside.

2.  preheat the oven to 500 degrees.  in a skillet, saute the shopped shallots in the butter over medium-high heat until pale gold in color.  add the chopped proscuitto and saute for about a minute.  add the finely chopped mushroom stems, salt and pepper.  cook, stirring, for 2 - 3 minutes.  tilt the skillet and draw off the fat with a spoon.

3.  in a bowl, mix the contents of the skillet with the warm bechamel.  add the grated parmesan and mix again.

4.  place the mushroom cap, bottom up, in a prepared baking dish.  sprinkle lightly with salt, fill with the bechamel stuffing, sprinkle with bread crumbs and dot each cap with butter.  place in the upper third of the preheated oven and bake for 15 minutes or until a slight crust has formed.  allow to settle for about 10 minutes before serving.

- from the works itialian cooking class ever (but the recipes are good)