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SERVES:
Makes 24

INGREDIENTS:

• 24 large white mushrooms, stems removed


• Approx. ½ cup crumbled blue cheese


• Approx. ½ cup diced smoked deli ham


• Approx. 1 cup thinly sliced asparagus

PROCEDURE:

Preheat the oven to 400 degrees and, after removing the stems from the mushroom caps, place them stem side down on the baking tray on top of a sheet of parchment paper, if you have it....so that, as they bake and release their water, the cup of the mushroom won't hold it.

Give the mushrooms a 10-15 minute head start in the oven and, while that's going along, you'll have plenty of time to dice the deli ham, crumble the blue cheese and cut the bottom inch or so off of the asparagus and very thinly slice it crosswise.

Toss all three of those things together in a mixing bowl, you should have equal parts blue cheese and ham with a bit more of the sliced asparagus.

After about 15 minutes, pull the baking tray out of the oven, turn the mushroom caps over and add a good dollop of the asparagus, ham and blue cheese mixture and, once they're filled, pop the tray back into the oven to continue baking.

They shouldn't take more than another 10 minutes to finish up and then put them on a party platter to serve.

HINTS:

The larger the mushroom caps, the easier they’ll be to stuff. Substitute grated cheddar cheese for the blue cheese if you like.