12 to 16 lg. fresh mushrooms (about 1 lb.)
8 tbsp. butter
1/4 c. minced onion
1 c. finely diced cooked ham
1 1/4 c. soft bread crumbs
1/4 c. minced parsley
Pepper to taste
1 egg, lightly beaten

Rinse, pat dry, and remove stems from mushrooms; finely chop stems. In a large skillet melt four tablespoons of the butter and dip mushroom caps in butter. Set skillet with any remaining butter aside. Arrange caps in a well buttered baking dish. Add 3 tablespoons of remaining butter to skillet and heat. Add chopped mushroom stems and onion; cook quickly, stirring frequently, until onion is translucent. Stir in ham; 3/4 cup bread crumbs, parsley and pepper; remove from heat and stir in egg. Fill mushroom caps with mixture (about 1 tablespoon each). Melt remaining tablespoon butter and stir in remaining 1/2 cup bread crumbs. Sprinkle over mushrooms. Bake in preheated 425 degree oven for 20 to 25 minutes. NOTE: May be frozen before or after baking.