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Ham-Stuffed Mushrooms
Ingredients:
24 whole fresh mushrooms
2 Tbs. finely chopped onion
1 Tbs. butter
1/4 c. diced fully cooked ham
1/4 c. grated Parmesan cheese
1 Tbs. butter
1/8 tsp. salt
1 Tbs. flour
1/2 c. milk
1/4 c. soft bread crumbs
24 whole fresh mushrooms
2 Tbs. finely chopped onion
1 Tbs. butter
1/4 c. diced fully cooked ham
1/4 c. grated Parmesan cheese
1 Tbs. butter
1/8 tsp. salt
1 Tbs. flour
1/2 c. milk
1/4 c. soft bread crumbs
Directions:
Wash mushrooms and remove stems, chop stems. Cook stems and onion in 1 Tbs. butter till tender. Remove from heat. Stir in ham and Parmesan cheese; set aside. In small sauce pan, melt 1 Tbs. butter. Stir in flour and salt, add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir in ham mixture. Fill caps with mixture, sprinkle with bread crumbs. Place stuffed mushrooms in greased shallow baking dish. Bake at 425 for 8 to 12 minutes or until mushrooms are tender.
Wash mushrooms and remove stems, chop stems. Cook stems and onion in 1 Tbs. butter till tender. Remove from heat. Stir in ham and Parmesan cheese; set aside. In small sauce pan, melt 1 Tbs. butter. Stir in flour and salt, add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir in ham mixture. Fill caps with mixture, sprinkle with bread crumbs. Place stuffed mushrooms in greased shallow baking dish. Bake at 425 for 8 to 12 minutes or until mushrooms are tender.
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