Stuffed Mushroom Caps

• 12 large mushrooms
• 2 tablespoons oil
• 1 small onion, finely chopped
• 14 lb extra lean ground beef
• 2 slices prosciutto, coarsely chopped
• 13 cup sherry wine
• 14 cup seasoned bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 12 teaspoon pepper
• 14 cup parmesan cheese, grated

1. Gently remove stems from mushrooms.
2. Chop stems fine, put aside.
3. Place mushroom caps on a cookie sheet.
4. Heat oil in large skillet over moderate heat (250 degrees F).
5. Cook onion and beef until lightly browned, stirring frequently.
6. Add the chopped stems, ham, and sherry to onion-beef mixture and cook 5 minutes.
7. Add bread crumbs, garlic powder, salt, and pepper and mix well.
8. Stuff mushroom caps with a spoon.
9. Sprinkle with cheese.
10. Broil mushrooms in preheated broiler 3-inches from heat for 2 to 5 minutes.
11. Serve hot.
12. Notes:.
13. Can be made a day before and reheated at 350 degrees F for 5 minutes.

mushrooms, oil, onion, extra lean ground beef, sherry wine, bread crumbs, garlic, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/stuffed-mushroom-caps-249274 (may not work)