- 2 lb. medium to large fresh mushrooms
- 1 package processed ham, chopped
- 1/2 cup plain dry bread crumbs
- 1/4 cup chopped green pepper
- 1 clove garlic, pressed
- 3 Tbsp. Italian salad dressing
Preheat oven to 400 degrees F. Remove stems from mushroom caps; set aside. Place caps, stem-side up, on baking sheet. Chop enough mushroom stems to measure 1/2 cup. In medium bowl, combine chopped stems, ham, bread crumbs, bell pepper, garlic and dressing; mix well. Spoon filling into mushroom caps, gently pressing filling into caps. Bake 18-20 minutes or until mushrooms are tender and filling is golden brown. Yield: 24-30 mushrooms.
By Robin from Washington, IA
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