One of my favorite ways to spend an evening is with good friends, good conversation, and good food. Having a nice spread of appetizers and sweets can often make a full sit-down meal unnecessary.
1/2 lb. fresh mushrooms
4 T. margarine
1/2 c. ham, cubed
2 T. parmesan cheese, grated
1 small zucchini, diced
1 T. parsley, chopped
salt and pepper to taste
Grated parmesan cheese (optional)
Preheat oven to 350 degrees.
Remove the stems from the mushrooms. In a food processor, combine the mushroom stems, ham, cheese, zucchini, parsley, and seasonings. Process until the mixture is of spreading consistency.
Put the mushroom cups in a single layer in a shallow ovenproof dish. Fill the mushrooms with the ham and zucchini mixture. If desired, sprinkle each mushroom with cheese.
Bake for 15 minutes. Serve immediately. *Note: Filled mushroom caps can be refrigerated until ready to bake.
One of my favorite ways to spend an evening is with good friends, good conversation, and good food. Having a nice spread of appetizers and sweets can often make a full sit-down meal unnecessary.