Baked Mushroom Caps

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30 large white mushrooms

3 tablespoons vegetable oil

1 shallot, chopped

3 garlic cloves, chopped

1/2 cup dry white wine

1 loaf prosciutto or lard bread (can be found in an Italian gourmet market)

2 tablespoons extra-virgin olive oil

Flat-leaf parsley

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With a damp cloth, wipe mushrooms clean. Remove stems, chop, and set aside. Roughly chop prosciutto bread and place in a food processor. Pulse a few short times, until bread crumbs are coarse.

In a large sauté pan, warm vegetable oil over medium-low heat. Add shallots and cook until translucent. Stir in mushroom stems and garlic and cook until tender. Pour white wine and allow to evaporate as the flavors combine. Add the prosciutto bread crumbs to the skillet. Stir very well, incorporating ingredients and allowing bread crumbs to become lightly moist.

Transfer filling to a shallow dish and allow to cool for ten minutes. Coat a large baking sheet with half the olive oil. Spoon the filling into the mushroom caps and arrange on the baking sheet, cavity side up. Lightly drizzle remaining olive oil over each mushroom. Bake in preheated oven at 375°F for twenty-five minutes, until mushrooms are toasted golden on top.  with parsley.