1 lb. fresh mushrooms, 1 1/4 inch diameter or larger
0.25 lb. prosuitto, sliced paper thin
1/4 c. minced mushroom skirts
1/4 c. imported grated romano
1/4 c. Progresso Italian bread crumbs
1/4 c. grated sharp asiago

Prepare the mushrooms, removing the stems, and trimming the skirt, reserving 1/4 cup of the soft skirt trimmings for the stuffing.

Trim the prosuitto of fat, and cut pieces to fit the mushrooms. Save the scraps and fat and see note below. Mix the minced soft mushroom, bread crumbs, and Romano, spoon the mix into the mushroom caps. Sprinkle Asiago on top of stuffed mushrooms.

Bake at 325 degrees for 25 minutes, or full power in microwave for 8 minutes. Either way, continue until cheese is melted.

Serve hot, and take a bow!!!

Recommended vendor: VIVIANOS, 5139 Shaw Avenue (on the hill).

NOTE: 1. Throw mushroom stems, and excess skirt in saucepan, plus prosuitto scraps with water, simmer for 1/2 hour. Strain the liquid. Freeze, and use as soup stock.

2. Keep fresh grated cheese in freezer. Mold develops quickly on these cheeses.