When you look at this recipe, you might think… “now that is a very odd combination!”  ‘Tis true. But we enjoy creating new ways to use our savory Rays Country Ham beyond ways you may be used to and can find anywhere. These creamy stuffed mushrooms offer a bit of salty with the surprise of fruit and dill.  We used strawberry cream cheese in these, but also made some with blueberry that is just as delightful.  And an added bonus… you can use this recipe as a spread or dip as well… tasty on buttered toast points.  Keep extra stuffing in refrigerator up to about 10 days.

Makes enough for about 6 dozen mushrooms for holiday parties
…however, recipe can be easily divided in half

Filling:
1-12 ounce package Rays Country Ham
3 lbs. button mushrooms
spray oil
2 tablespoons butter
1-7.5 ounce vegetable cream cheese
1-7.5 ounce fruited cream cheese (any will do)
about 6 scallions, minced ((about 6 tablespoons)
½ cup finely minced celery
1 tablespoon Worcestershire sauce
1 tablespoon Tamari or soy sauce
1 teaspoon granulated garlic
½ cup minced fresh dill
several turns freshly ground black pepper
Topping:
½ cup panko bread crumbs
2 tablespoons grated parmesan cheese
1 tablespoon oil
fresh dill for garnish

Soak ham in water for about 30 minutes before preparation. Drain, then dry with paper towels.
Preheat oven to 350.
Remove stems from mushrooms and save for soups or other uses.
Generously spray/oil mushroom caps and dust lightly with salt.
Place open side down onto a large baking pan. Heat 8-10 minutes. Drain open side down on paper towels. (This will remove most of the moisture and keep your stuffed mushrooms from being “wet” and soggy.)

Heat 2 tablespoons of butter in large skillet over medium high heat. Cook ham pieces about 2 minutes and remove from drippings with slotted spoon. Cool to room temp.

Put remaining filling ingredients into large food processor. Cut up pieces of ham and add to bowl.  Pulse until mixture is well combined and “spread” consistency (but not pureed).

Combine crumbs with cheese and oil. Mix together with fingers.

Fill mushroom caps with ham and cheese mixture. Top each with crumb mixture. Bake about 18 minutes until golden brown.  Best served warm.

Refrigerate and enjoy up to a week.