Stuffed Mushroom Parmesan - cooking recipe

Ingredients

6 large mushrooms
3 Tbsp. butter
1 bay leaf
1 small onion
1 clove garlic, minced
1 Tbsp. parsley, minced
1 thin slice cooked or boiled ham, minced
1 hard-boiled egg, chopped
oregano
1 tsp. sherry
cream or chicken broth
Parmesan cheese

Preparation

Twist out stems from mushrooms; wash stems and mushroom caps. Mince stems.
Melt butter in a skillet to foaming; add bay leaf. Saute until a golden brown.
Add mushroom caps and saute, covered, until they draw their water.
Place caps in a shallow baking dish or pie plate and keep at room temperature.
Discard bay leaf.
Add stems and garlic to skillet; cover and simmer 10 minutes.
Remove from heat.
Add parsley, ham, egg, pinch of oregano, sherry and enough cream or broth to make a smooth stuffing.
Add salt and Tabasco to taste; mix well.
Stuff the mushroom caps.
Sprinkle caps with Parmesan cheese.
Broil about 5 inches from flame until hot and golden brown (8 to 14 minutes).
Serve immediately.