Mountain Measures · 1974

Ham-Stuffed Mushrooms

Name: Ham-Stuffed Mushrooms
Ingredients: 2 dozen large fresh mushrooms, whole; 1 cup diced country ham, cooked; 1 cup fresh mushrooms, chopped; ½ cup minced onion; 1 cup bread crumbs, plus more for dusting; 2 garlic cloves; 1 Tbsp. olive oil, plus more for the skillet; 6 tsp. brandy

From Mrs. John D. Amos. The book didn't print a hometown.

CourseAppetizers & Snacks
Ingredients8
Steps8

Ingredients Tick as you go

Method

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Step 1: Remove stems from mushroom caps; wipe caps with a damp cloth and set aside.
Step 2: Sauté onion in 1 Tbsp. olive oil until transparent. Add ham and chopped mushrooms and heat.
Step 3: Mix the onion, mushroom and ham mixture with bread crumbs in a bowl.
Step 4: Fill mushroom caps with the mixture.
Step 5: Put 1/8 inch olive oil in a skillet, brown the garlic cloves and remove them.
Step 6: Put caps in, filled side up, and cook very slowly for 5 minutes.
Step 7: Remove with a slotted spoon to a baking dish. Pour ¼ tsp. brandy over each and dust with bread crumbs.
Step 8: Place under the broiler, 4 inches from heat, and brown the tops.

From the cook

Serve immediately.

What we changed or couldn’t read (2)

A stray fragment ("mediately.") appears before the broiling step in the source; it was dropped.
From the Mountain Measures section.