Ham-filled Mushrooms
Source of Recipe
Marge
Recipe Introduction
The cherry peppers were hot for my tender lips but my sister was popping them in her mouth one after another. I like the stuffing with the mushrooms better because you can savor the flavors. But the peppers got a standing ovation.
Here is a stuffing that is great in both mushrooms and cherry peppers:
List of Ingredients
1 lb mushrooms, about as big around as a half dollar
Olive oil
1/2 cup minced onion
1 clove garlic, minced
1/2 cup finely chopped ham (4 oz)
1/2 cup fine dry bread crumbs
2 T grated Parmesan cheese
1 egg
1 T chopped fresh parsley
1/2 t salt
Freshly ground black pepper
Recipe
Wash but do not peel mushrooms. Remove stems and spoon out a little of the inside of the cap to make a pocket for stuffing. Chop enough mushroom stems to make one half cup. Heat one quarter cup oil in skillet. Add mushroom caps and toss them in the oil just long enough to coat them. Remove caps from pan and set aside. Add chopped mushrooms, onions and garlic to pan. If mixture seems dry, add another T of oil. Cook over low heat for 10 min., until mixture has cooked almost to a pulp. Remove pan from heat and stir in ham, bread crumbs, cheese, egg, parsley, oregano, salt and pepper. Spoon the mixture into mushroom caps. Arrange caps in a baking dish and pour a little oil over them. Bake at 325 for 30 min.
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