Ingredients Jump to Instructions ↓

  1. 24 whole fresh mushrooms

  2. 2 tablespoons butter, divided

  3. 2 tablespoons finely chopped onion

  4. 1 clove garlic, minced

  5. 1/4 cup diced cooked ham

  6. 1/4 cup grated Parmesan cheese

  7. 1 tablespoon all purpose flour

  8. 1/2 cup milk

  9. 1 tablespoon chopped flat leaf parsley

  10. 1/4 teaspoon Italian seasoning

  11. 1/8 teaspoon salt and pepper or to taste Dash red pepper flakes

  12. 1/4 cup fine dry bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees. Remove stems from mushrooms and chop finely, then set caps aside. Melt 1 tablespoon butter in a medium skillet and saute stems, onion and garlic until tender. Turn off heat and stir in ham and Parmesan, then set aside. In a small saucepan, melt remaining butter. Add flour and stir until blended. Add milk all at once and stir until thickened. Stir in parsley, Italian seasoning, salt, pepper and red pepper flakes. Turn off heat and stir in ham mixture. Fill mushroom caps with mixture and sprinkle each with breadcrumbs. Place filled mushrooms in a lightly greased shallow baking dish and bake 10-12 minutes, or until lightly browned.


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