24 fresh large mushrooms
1/2 c. chopped green onion
2 tbsp. butter
1 tbsp. plus 1 tsp. all purpose flour
1/2 tsp. dried savory, crushed
1/4 c. dry white wine
1 c. finely chopped, fully cooked ham
1/4 c. grated parmesan cheese
1/4 c. fine dry bread crumbs

Wash mushrooms, drain. Remove stems from mushrooms reserve caps. Chop stems to make 1 1/2 cups. Cook chopped stems and green onion in butter just until tender. Blend in flour; savory, and 1/4 tsp. pepper; add wine and 1/4 cup water. Cook and stir until thickened and bubbly; add ham and parmesan. Fill mushroom caps with ham mixture. Place mushrooms in 9x13 inch baking dish. Top with bread crumbs. Bake in 350 degree oven for 20 minutes or until tender. Makes 24.