Mushrooms Stuffed With Ham

Southern Living
about 2 dozen


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12 ounces fresh mushrooms (about 24 medium)
1/2 cup butter or margarine, divided
1/4 cup diced onion
2/3 cup (4 ounces) diced cooked ham
1/3 cup grated Parmesan cheese
1 1/2 tablespoons minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper


Remove stems from mushrooms, and dice. Set mushroom caps aside.

Melt 1/4 cup butter in a skillet over low heat; add onion, and sauté until tender. Add diced mushroom stems, and sauté until tender. Transfer to a small bowl; stir in chopped ham and next 4 ingredients.

Melt remaining 1/4 cup butter in skillet over medium heat; add mushroom caps, and sauté until barely tender. Remove from pan.

Stuff caps with ham mixture, and place on a lightly greased baking sheet. Cover and chill up to 12 hours, if desired.

Broil 5 inches from heat (with electric oven door partially open) 6 to 8 minutes or until filling is lightly browned.

Created date

October 2003