Edwards Family Recipes

• 12 lg. mushrooms (use more if sm.)
• 3 tablespoon butter
• 1/2 tablespoon onion, chopped
• 1 1/2 tablespoon flour
• Chicken stock, tomato juice or cream (to moisten)
• 1/2 teaspoon parsley, chopped
• 1/2 cup ground ham

1. Cut off stems of mushrooms and chop fine. Melt butter; add mushroom stems and onion. Cook for 10 minutes. Add flour, chicken stock or tomato juice or cream to moisten. Add parsley and ham. Fill caps with mixture. Cover with buttered bread crumbs and bake for 15 minutes at 425 degrees. Courtesy of: Norma Pennington