Mushrooms Filled with Ham and Blue Cheese

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.

Yields: 24 mushrooms