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Rachael Ray's 30-Minute Healthy Recipes

Parmesan Ham Portobello Mushrooms


*8 large Portobello mushrooms, stalks removed and chopped fine
*3 scallions, finely chopped
*2 tbsp Parmesan cheese, grated
*2 oz fresh breadcrumbs
*1 tbsp fresh parsley, chopped
*2 tsp fresh oregano, chopped
*5 oz cooked ham, finely chopped
*Salt and pepper to taste
*2 tbsp extra-virgin olive oil


1. Heat the oven to 350 degrees.
2. Place the stalks, scallions, cheese, breadcrumbs, parsley, oregano, ham, salt and pepper into a bowl and mix well.
3. Add a little water to compact the mixture together.
4. Place the mushrooms on a baking sheet, and spoon the mixture evenly over the mushrooms, then drizzle with the oil.
5. Cover with foil and bake 10 minutes, remove the foil and bake 5 minutes longer.


Of course, you can make these as an appetizer, but they are so hearty I make them as a main dish. You'll want to serve two on each plate alongside a nice green salad (Caesar salad goes well) and a big hunk of crusty bread.

This dish is a real hit with anyone who likes stuffed button mushrooms, but the added appeal of the Portobello mushroom and ham makes them very, very special - and surprisingly filling!

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