Stuffed Mushrooms

3 packages of white mushrooms (the Giant ones at Costco are AWESOME)
1/2 stick butter
1/4 cup chopped sweet white onion
1 T. flour
1/2 T. mustard (your choice)
1/4 t. lemon thyme - or regular if you don't have this growing in your herb garden
4T. chopped Danish ham or Black Forest
1/2 cup white wine (chardonnay or chenin blanc)
1/2 cup freshly grated Parmesan
EVOO
minced clove of garlic
a palmful of parsley, chopped

Clean mushrooms, destem, and keep stems for stuffing. Chop stems finely. Melt butter in a non stick pan. Add chopped stems, garlic, onion, ham, and black olives. Saute for 2 mins. Stir in a bit of the flour and wine, adding mustard and thyme. Saute for another 3 mins. Place aside. Steam caps of mushrooms in white wine left (with additional, if necessary) for 5 mins. Drain. Place caps in a baking dish with a splash of EVOO to keep from sticking. Or use Olive Oil Spray. Spoon the stuffing into the caps, and sprinkle with Parmesan. Bake at 350 for 10 mins. Top with parsley.

This could be the second app. to create a tapas night menu with yesterday's Eggplant Spread.

Bon Appetit, and Happy Friday. Have FUN today!!!!!!!!

Love,

Deb