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.
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.
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