These mushroom caps are filled with a cooked vegetable mixture which is combined with ham, bread crumbs, Parmesan cheese, and herbs.

1 lb. mushrooms
Olive oil
1/2 cup minced onion
1 clove garlic, minced 1/2 cup finely chopped ham (4 oz)
1/2 cup fine dry bread crumbs
2 T grated Parmesan cheese
1 egg
1 T chopped fresh parsley
1 tsp. chopped fresh oregano
1/2 t salt
Freshly ground black pepper

Wash but do not peel mushrooms, which should be about as big around as a half dollar. Remove stems and spoon out a little of the inside of the cap to make a pocket for stuffing. Chop enough mushroom stems to make one half cup. Heat one quarter cup oil in skillet. Add mushroom caps and toss them in the oil just long enough to coat them. Remove caps from pan and set aside. Add chopped mushrooms, onions and garlic to pan. If mixture seems dry, add another T of oil. Cook over low heat for 10 min., until mixture has cooked almost to a pulp. Remove pan from heat and stir in ham, bread crumbs, cheese, egg, parsley, oregano, salt and pepper. Spoon the mixture into mushroom caps. Arrange caps in a baking dish and pour a little oil over them. Bake at 325 for 30 min.

Notes: Filling also great for cherry peppers

Number of Servings: 12