Serves: 16
Total Calories: 70
1. Remove the stems from the mushrooms. Finely chop the stems and reserve. Rub the mushroom caps with about 1 tablespoon of the oil. Heat a large nonstick skillet over medium heat and pan-roast the mushrooms, turning once until barely tender, 3 to 4 minutes. Transfer to a baking sheet and set aside.
2. In a small skillet, heat the remaining oil and cook the onion and reserved chopped mushroom stems, stirring, 3 minutes. Transfer to a medium bowl. When cool, add the remaining ingredients and mix well. Put about 1 rounded teaspoon of the ham mixture in each mushroom cap. If made ahead, cover and refrigerate up to overnight. To serve, preheat oven broiler and broil the mushrooms about 4 inches from the heat until hot and bubbly, 2 to 3 minutes. (Watch carefully to prevent burning.) Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Stuffed Mushrooms with Ham recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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