24 fresh mushrooms, 1 1/2 to 2 inches in diameter
1/4 c. chopped green onion
1 tbsp. butter
2 tsp. all-purpose flour
1/4 tsp. dried savory, crushed
2 tbsp. dry white wine
1/2 c. finely chopped, fully cooked ham
2 tbsp. grated Parmesan cheese
1/4 c. fine dry bread crumbs

Preheat oven to 350.

Wash mushrooms; drain. Remove stems from mushrooms; reserve caps. Chop stems to make one cup. Cook chopped stems and green onion in butter just until tender.

Stir in flour, savory and 1/8 teaspoon pepper; add wine and 2 tablespoons water. Cook and stir until thickened and bubbly. Stir in ham and Parmesan.

Fill mushroom caps with ham mixture. Place mushrooms in 15x10x1 inch baking pan. Top with bread crumbs. Bake in a 350 oven for 15 to 20 minutes or until tender. Makes 24.