24 large fresh mushrooms (1½ to 2 inches in diameter)
1 tablespoon olive oil
½ cup finely chopped cooked ham
¼ cup crumbled blue cheese (1 ounce)
3 tablespoons fine dry bread crumbs
2 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 cloves garlic, minced
⅛ teaspoon ground red pepper
Wash and drain mushrooms. Remove stems and save for another use; reserve caps. Lightly brush rounded side of the mushroom caps with the 1 tablespoon olive oil. Place mushrooms, cavity sides up, in a 13x9x2-inch baking pan; set aside.
Combine ham, blue cheese, fine dry bread crumbs, parsley, the 2 tablespoons olive oil, garlic, and red pepper in a small mixing bowl. Spoon ham mixture into mushroom caps. Cover and chill for 2 to 24 hours.
Bake, uncovered, in a 425° oven for 15 to 17 minutes or until mushrooms are tender and filling is hot.