Stuffed Mushrooms

This is one of my favourite Spanish tapas. They are great also as an entrée.

To make this dish you need:
12 mushrooms
4 long green onions
2 slices of prosciutto
200ml white wine (or you can just open a bottle of wine and serve the rest with the meal)
a handful of chopped parsley
50ml olive oil
salt
pepper


Clean the mushrooms, remove the stems from the caps of the mushrooms and cut the stems of the mushrooms into small pieces. Chop the onion, garlic and parsley.
Now sauté the onion and garlic in a pan with some olive oil. Then add the prosciutto, cook for a few moments and then add the choppped mushroom stems and sauté the mixture until soft. Now add about 2Tbsp white wine until reduced a bit and finally add the chopped parsley. Let the mixture cool.
Fill the mushroom caps with cooled mixture, put them in a baking dish with a little oil,  about 50 ml white wine and sprinkle with pepper. Cook at 180°C for about 15 minutes or until soft. Serve hot or cold.