18 med. size mushrooms
1 tbsp. butter
1 tbsp. minced onion
1 tsp. flour
2 tbsp. bouillon water or wine
1/2 c. minced ham
1/2 c. chopped ripe olives
1 tbsp. chopped parsley
1/2 tsp. prepared mustard
1/8 tsp. thyme
1/2 c. water
1/2 tsp. salt
2 tbsp. grated Parmesan cheese

Remove stems from mushrooms and chop stems. Melt butter. Saute stems and minced onion until tender and slightly brown. Stir in flour. Add bouillon, ham and olives and stir in parsley, mustard and thyme. Set aside.

Place mushroom caps in skillet with 1/2 cup water. Cover and cook gently for 5 minutes. Drain and sprinkle lightly with salt. Mound stuffing in caps. Place in shallow baking dish. Sprinkle with cheese. Bake 5-10 minutes until heated.