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February 1999 Issue
How to Split a Ham
by Ronda L. Halpin
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Cheesy Ham-Stuffed Mushrooms

One of my favorite ways to spend an evening is with good friends, good conversation, and good food. Having a nice spread of appetizers and sweets can often make a full sit-down meal unnecessary.
  • 1/2 lb. fresh mushrooms
  • 4 T. margarine
  • 1/2 c. ham, cubed
  • 2 T. parmesan cheese, grated
  • 1 small zucchini, diced
  • 1 T. parsley, chopped
  • salt and pepper to taste
  • Grated parmesan cheese (optional)
Preheat oven to 350 degrees.

Remove the stems from the mushrooms. In a food processor, combine the mushroom stems, ham, cheese, zucchini, parsley, and seasonings. Process until the mixture is of spreading consistency.

Put the mushroom cups in a single layer in a shallow ovenproof dish. Fill the mushrooms with the ham and zucchini mixture. If desired, sprinkle each mushroom with cheese.

Bake for 15 minutes. Serve immediately. *Note: Filled mushroom caps can be refrigerated until ready to bake.

  • Yields: 6 servings
  • Preparation Time: 25 minutes
 
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