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Stuffed Mushrooms With Ham


  • 1 pound large mushrooms
  • 4 tablespoons butter plus a little for greasing baking dish
  • 4 green onions, with much of the green, trimmed
  • 1/2 cup finely minced ham
  • 1 small clove garlic, finely minced
  • 2 cups coarsely chopped baby spinach
  • 1 cup fresh bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 cup Mozzarella cheese
Stuffed Mushrooms With Ham


  • Wash and trim the end of stems from mushrooms.
  • Pop remaining stem out.
  • Chop stems and set aside.
  • Melt 2 tablespoons butter; brush over mushrooms.
  • Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavoured spray or grease with butter.
  • Heat remaining 2 tablespoons of butter in a skillet.
  • Chop green onions; combine with reserved chopped mushroom stems, ham and garlic.
  • Add to skillet along with the spinach; sauté until tender.
  • Add bread crumbs, salt, and pepper to vegetable mixture; stir well.
  • Add a little cream to moisten more if necessary.
  • Fill each mushroom cap with a little of the stuffing, mounding up.
  • Sprinkle with Mozzarella cheese.
  • Bake at 350° for about 20 minutes, until cheese is melted and mushroom caps are tender.
  • Makes about 16 to 20 stuffed mushroom appetizers.
  • These would also be very good with crumbled cooked bacon, about 1/4 cup, if you don't have or care for the ham.