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Published: Tuesday, 11/13/2012

Dinner Tonight: Mushroom Mounds

Diane Kuhlman's recipe for stuffed mushrooms is, she writes, "my most requested recipe ever." It is easy to make, she says, and she has never had a leftover with it. The recipe originally came from a grocery-store recipe pad (she did not specify which store) many years ago. Best of all, they do not have to be cooked.

Mushroom Mounds

30 medium to large mushroom caps

1 cup Italian salad dressing

½ cup cream cheese, softened

1 cup deli ham, finely chopped

2 tablespoons mayonnaise

2 tablespoons green onion, finely chopped

Parsley to garnish

Rinse mushrooms, pat dry, and remove stems. Place mushrooms in a zip-seal bag and pour salad dressing over them. Marinate, turning occasionally for 2-2½ hours.

Beat cream cheese till smooth. Add ham, mayonnaise, and green onion. Mix well. Drain mushrooms and spoon ham mixture into each cap. Sprinkle with chopped parsley.

--Diane Kuhlman

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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