Grill the prosciutto until crispy – leave to cool and then break into small pieces
Finely chop the garlic, the stalks from the mushrooms and the red onion. Cook gently in a pan with the knob of butter until softened, remove from heat.
Take the leaves from the stalks of the thyme by running your fingers the wrong way down the stems.
Add the prosciutto, thyme and cheese to the pan and mix gently.
Put the large mushrooms on a tray (if they are very big you cn part bake them first).
Spoon the mixture between them.
Sprinkle breadcrumbs and Parmesan cheese over the top.
Bake in the oven at 180 degrees for about 20 minutes or until the topping is brown and crispy.
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