24 mushrooms
1/4 c. chopped green onion
1 tbsp. butter
2 tsp. flour
1/4 tsp. dried savory, crushed
2 tbsp. dry white wine
1/2 c. finely chopped cooked ham
2 tbsp. grated Parmesan cheese
1/4 c. fine bread crumbs

Wash and drain mushrooms. Remove stems, reserve caps. Chop stems to make 1 cup. Cook chopped stems and green onion in butter 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 cheese. Fill caps. Place on 15 x 10 x 1 inch baking pan. Top with bread crumbs. Bake 15 to 20 minutes at 350 degrees.