- Servings: 24
Ingredients:
| 24 | Whole Fresh Mushrooms |
| 2 Tbsp | Butter, divided |
| 2 Tbsp | Finely Chopped Onion |
| 1 clove | Garlic, minced |
| ¼ cup | Diced Cooked Ham |
| ¼ cup | Grated Parmesan Cheese |
| 1 Tbsp | All Purpose Flour |
| ½ cup | Milk |
| 1 Tbsp | Chopped Flat Leaf Parsley |
| ¼ tsp | Italian Seasoning |
| ⅛ tsp | Salt & Pepper or, to taste |
| dash | Red Pepper Flakes |
| ¼ cup | Fine Dry Bread Crumbs |
Directions:
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.
