Instructions: Rinse, pat dry and remove stems from mushrooms and set aside. Chop enough stems to make 1/2 cup; reserve for later use. In medium bowl, combine cream cheese, deviled ham, 1/2 cup bread crumbs, reserved chopped stems, onion powder and black pepper.

In a saucepan, melt 2 tablespoons butter. Lay out all mushroom caps on paper towel, tops up. Brush with melted butter. Mound stuffing into each cap. Place in shallow glass baking dish and flatten stuffing mound slightly with spoon. (This will keep bread crumbs from falling off.) Melt remaining butter and stir in remaining bread crumbs. Sprinkle over stuffed mushrooms. Bake in preheated 350 degrees oven about 15 minutes.

Makes
about 24.

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