Deviled Ham Stuffed Mushrooms Food

PHYLLIS DILLER'S STUFFED MUSHROOMS

Steps:

• In a medium bowl mix all ingredients together well except for mushrooms and paprika.
• Remove stems from cleaned mushrooms.
• Fill caps with ham mixture.
• Dust tops with paprika.
• Place in a greased baking dish.
• Bake at 375 degrees or until mushrooms are tender.

HAM STUFFED MUSHROOMS

Steps:

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

WINNING DEVILED HAM

Steps:

• Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees.
• Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
• Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
• Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
• Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
• Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
• Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
• Place the mushrooms caps in the oven and bake 15 minutes.

STUFFED DEVIL MUSHROOMS

Steps:

• 1. Rinse and pat dry the mushrooms. Remove the stems and chop them up to make 1/2 cup.
• 2. In a medium bowl combine cream cheese, deviled ham,1/2 cup of the bread crumbs, 1/2 cup of the stems, onion powder and black pepper.
• 3. In a sauce pan or microwave melt 3 tablespoons of the butter.Lay out the mushrooms on a paper towel and brush them with the melted butter.
• 4. Mound the stuffing into each cap. Place in a baking dish and flatten the stuffing a little.
• 5. Mix the remaining bread crumbs with the remaining butter to form crumbs and top each mushroom with a sprinkle.
• 6. Bake in a preheated oven at 350 for 15 mins.

HAM AND CHEESE STUFFED MUSHROOMS

Steps:

• Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender.
• Add mushroom caps, top sides down, to skillet; top with tomatoes, spinach and ham. Add water to skillet; cover. Cook on medium-low heat 8 min. or until mushrooms are tender. Top with cheese. Remove from heat.
• Let stand, covered, 1 min. or until cheese begins to melt. Cut each mushroom into 6 wedges to serve.

STUFFED MUSHROOMS

Steps:

• Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
• On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
• Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.