Total Time
38mins
Prep 30 mins
Cook 8 mins

This is an appetizer recipe that came out of a Better Homes and Gardens Italian cook book I've had since I was in high school.

Ingredients Nutrition

Directions

  1. Remove stems from mushrooms.
  2. Chop stems and saute with onions in 1 tbs. butter until tender.
  3. Remove from heat and stir in ham and parmesan and set aside.
  4. In small sauce pan, melt 1 tbs. butter, stir in flour and salt and add milk.
  5. Cook until thickened and bubbly.
  6. Remove from heat and stir in ham mixture.
  7. Fill mushroom caps with mixture and sprinkle with bread crumbs.
  8. Place mushrooms in greased shallow baking dish.
  9. Bake at 425 degrees for 8-12 minutes.

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