Stuffed Mushrooms ♭

These flavorful, bite-sized stuffed mushrooms are easy to make and great for entertaining. You can make the stuffing portion of the recipe in advance, if you wish, and then add the finishing touches and bake them just minutes before serving.

• 24 mushrooms, stems removed
• 1 (4¼ oz) can deviled ham
• ½ cup grated Asiago cheese
• ¼ cup sharp cheddar, grated
• 2 garlic cloves, crushed and minced
• 1 oz fresh parsley leaves, chopped
• ¼ cup X or 1 egg, beaten
• ½ tsp freshly ground black pepper
• 24 mushrooms, stems removed
• vegetable oil cooking spray
• ¼ cup panko bread crumbs

In a medium bowl, mix the deviled ham, cheese, garlic, parsley, and X (or egg) and mix thoroughly. Season with pepper to taste. Set aside in the refrigerator until ready for use.

Wash the mushrooms, pat them dry, and carefully remove the stems. Discard the stems or save them for your stockpot.

Lay a sheet of parchment paper on a sheet pan. Arrange the mushrooms on the pan, flat sides down. Spray each with cooking oil and invert them flat side up. Using a spoon, evenly divide the refrigerated mixture among the mushrooms, about 1 tbsp per mushroom. Set aside until ready for cooking.

At about 15 minutes plus heating time, set the oven to 400°. Top each mushroom with panko bread crumbs, spray them with a little cooking oil, and put them into the oven when the temperature is reached. Bake until the tops are crisp and golden, about 15 minutes. Remove them from the oven, allow then to cool a few minutes, and transfer them to a serving platter. Garnish with more parsley, if you wish.

Serve while still warm.

Makes 24 appetizers.