Recipe - Overstuffed Mushrooms

2 pound Mediumsized fresh mushrooms
1 pack (8 oz.) cream cheese,
softened
1 cn (4One half oz.) deviled ham
2 tablespoon Finely chopped stuffed
olives
1 tablespoon Prepared mustard
2 teaspoon Onion powder
One fourth teaspoon Ground turmeric
1 pn Ground black pepper

Overstuffed Mushrooms From: The American Mushroom Institute Shared By: Pat
Stockett

Diced pimiento

Rinse, pat dry and remove stems from mushrooms (use in soups, stews, etc.);
set caps aside. In a medium bowl mix cream cheese, ham, olives, mustard,
onion powder, turmeric and black pepper. Spoon or pipe into mushroom caps.
Garnish with pimento. Yield: about 50 stuffed mushrooms (about 1One half cups
filling)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini