| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Appetizers |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Medium-sized fresh mushrooms |
| 1 |
pk |
(8 oz.) cream cheese, softened |
| 1 |
cn |
(4-1/2 oz.) deviled ham |
| 2 |
tb |
Finely chopped stuffed olives |
| 1 |
tb |
Prepared mustard |
| 2 |
ts |
Onion powder |
| 1/4 |
ts |
Ground turmeric |
| 1 |
pn |
Ground black pepper |
INSTRUCTIONS
Overstuffed Mushrooms From: The American Mushroom Institute Shared By: Pat
Stockett
Diced pimiento
Rinse, pat dry and remove stems from mushrooms (use in soups, stews, etc.);
set caps aside. In a medium bowl mix cream cheese, ham, olives, mustard,
onion powder, turmeric and black pepper. Spoon or pipe into mushroom caps.
Garnish with pimento. Yield: about 50 stuffed mushrooms (about 1-1/2 cups
filling)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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