baked stuffed mushrooms

20 mushrooms
¼ cup minced onions
¼ cup minced ham
2 Tablespoons olive oil
2 Tablespoons fresh parsley
1 large egg, lightly beaten
1 cup fresh bread crumbs
½ cup canned beef broth
1 Tablespoon grated parmesan

1. Remove stems from cleaned mushrooms. Wipe caps with dampened paper towel. Mince enough of the stems to measure ½ cup.
2. Cook onion and ham in oil over moderate heat for 2 minutes, or until onion is softened. Add minced stems and parsley. Cook over low heat until the liquid has evaporate. Let mixture cool completely.
3. Add the egg, bread crumbs, broth, and parmesan. Mix well. Divide the stuffing among the caps. Arrange mushrooms in a buttered baking dish and bake in a preheated 450 degree oven for 15 minutes or until lightly browned.

Joan Smith