a recipe of Helen Bailhe's (my mom), may she rest in peace
3 Tbs. minced onions
1 garlic clove minced
1/8 tsp salt
1- four and a half ounce can deviled ham
2 Tbs. parmesan cheese
1 beaten egg yolk
2.5 Tbs. parsley
2 Tbs. Italian style bread crumbs
30 mushroom caps (stems pulled out)
Sautee onions and garlic in butter
Combine rest and add to sautee
Bake at 450 degrees for 10 min. or until done.
These mushrooms are to die for. They are soooo YUMMY. I usually at least double the recipe. I have even quadrupled it and they are always ALL eaten. Everybody loves them. Again, this is one of my mother's old recipes. Because Underwood Deviled Ham is mentioned by name I suspect it might have been a recipe on the package at one time.
I lost this recipe for a long time. (I don't know why I don't seem to be able to keep track of recipes-- or anything else, for that matter.) Then..... while looking through my recipe books I found it on an old envelope that was postmarked (are you ready?) TWENTY YEARS prior. OK. I now have it safely typed and stored in a folder and,, in about 5 minutes, I will also have it recorded in cyberspace.
These are my very favorite stuffed mushrooms. I have never tasted any better anywhere. I can get my brother to drive over two hours to join us for dinner if I promise to make these mushrooms. Mom, your mushrooms live on!!!!