Nancy’s Mushrooms

–Nancy McMurtrey

• 1 dozen mushrooms, washed and stemmed (save stems)
• 3 Tbsp. butter
• 1/2 cup jack cheese
• 1/4 cup chopped ham
• 2 pinches oregano flakes

Saute mushrooms in 2 Tbsp. butter until tender; drain and set aside. Finely chop mushroom stems; saute with chopped ham in 1 Tbsp. butter. Add oregano and set aside to cool. Sprinkle with jack cheese and toss lightly.

Stuff mushroom caps with ham mixture and place under broiler until cheese melts. Serve hot or cold.