Stuffed Mushrooms

 I share this recipe with you because there are a couple of my friends which have asked why I did not add this recipe to my cookbook?  I have plans to self publish another cookbook, and adding this recipe was in the plan.  So why not share a recipe that I know you will enjoy now!  My girlfriends and I have enjoyed these at many Bunko’s at my house.  So open that favorite bottle of wine and have some fun!

2 pound of white button mushrooms, stems removed.  I know many chefs will tell you not to wash your mushrooms.  I cannot always follow rules from culinary experts.  Regardless, I place my mushrooms in a colander and rinse them quickly and lay them out to dry on a clean kitchen towel.

2 cups of Progresso Bread crumbs

2 cups of crushed butter crackers
1 ½ cups of grated Asiago Chees
1/3 cup olive oil
1 stick of melted salted butter
3 teaspoons granulated garlic
1 teaspoon of black pepper
4 teaspoon s dried sweet basil
2 teaspoons Tony Chachere’s
1 pound slice of Smithville Ham – chopped – you can purchase a 1 large piece of ham steak in your local grocery store, in the meat department
½ cup of chopped green salad onion

 Mix all the above ingredients, make sure the mixture is moist but not too moist.  The mixture should packed together and stay together.  Stuff the bread crumbs mixture as much as you can, packing inside each mushroom.  Make sure the mushroom has a rounded ball of stuffing on top.  Place mushroom on a sided cookie sheet lined with parchment paper and bake in a 350 degree oven until the mushrooms are darkened and tender, approximately 30 minutes.

Make sure your get together offers wine of your favorite choice.  Sit back and enjoy and trust me, have some fun!