Recipes

1 lb. large mushrooms
1/4 cup olive oil
/4 cup minced onion
1 garlic clove, peeled, minced
1/2 cut finely chopped ham
1/2 cup fine dry bread crumbs
1/2 t. oregano
1/2 t. salt
Fresh ground pepper
2 T. grated Parmesan cheese
1 egg
1 T. chopped dill

Wipe mushrooms clean. Remove stems. Chop enough of the stems to make 1/2 cup. Heat the oil in a skillet. Toss the mushroom caps in the oil just long enough to coat them. Remove caps from the skillet and set aside.
To the skillet, add the chopped stems, onion and garlic. If the mixture seems dry, add another tablespoon of oil. Simmer for 10 minutes or until mixture has cooked almost to a pulp. Remove the skillet from the heat and stir in the ham, bread crumbs, cheese, egg, dill, oregano, salt and pepper.
Set the caps upside down in an ovenproof serving dish; spoon the mixture into the caps. Drizzle a little oil over them.
Before serving, preheat the oven to 325° and bake for 30 minutes, Serve hot. Serves 8 to 10 portions.