Wednesday, December 31, 2014

Stuffed Mushrooms

2 packages fresh mushroom caps 

1 (8 ounce) package cream cheese 
1 slice thick Virginia baked ham, diced
Salt, to taste 
Pepper, to taste
Seasoning salt, to taste
1/3 cup grated Parmesan cheese 
1 cup shredded Mexican-blend cheese 

Preheat oven to 350 degrees. Remove stems from mushrooms. Wash and 
pat dry. Mix together cream cheese, ham, salt, pepper, seasoning salt and Parmesan cheese. Stuff cream cheese mixture into mushrooms. Put mushrooms into a 9x13 inch casserole dish. Bake for 20 minutes. Sprinkle with 1 cup shredded cheese and bake 10 more minutes.

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