HAM STUFFED MUSHROOMS

Another mushroom variation that is always popular with our guests. This recipe can be prepared ahead of time and heated at the last minute.

1 pound mushrooms {30-40 medium}
2 tablespoons butter
4 ounces ham, minced
2 celery stalks, minced
3 whole green onions, minced
1 large clove garlic, minced
2 tablespoons minced fresh parsley
2 teaspoons soy sauce
1 teaspoon dried tarragon
1/8 teaspoon salt
Dash cayenne
4 tablespoons freshly grated Parmesan cheese

Wash and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, ham, celery, onion, and garlic. Saute 3-5 minutes until most of the moisture has evaporated. Remove from the heat.
Set aside 1 tablespoon of the parsley.
Add the remaining parsley, soy sauce, tarragon, salt, cayenne, and Parmesan cheese to the sauteed mixture and combine well. Taste and adjust seasonings.
Fill the caps, rounding the tops, and place on an ungreased baking sheet. Bake in a 400 degree oven for 10 minutes. Arrange on a serving platter, garnish with the reserved parsley, and serve.
Serves 8-10.