• vegetable oil
• 1 lb. medium mushrooms, stems removed and reserved, tops brushed clean
• 1/4 cup unsalted butter
• 1/4 cup scallions, minced
• 2 cloves garlic, crushed
• 1/4 cup breadcrumbs, plus extra
• 1 tsp. dry sherry
• 1/4 lb. canned deviled ham
• 1/8 tsp. cayenne pepper
• 1 egg, lightly beaten with 1 tsp. water

Heat oil in an electric deep fryer to 375°F. Finely chop mushroom stems to make 1/4 cup. Melt butter in a heavy saucepan over medium heat. Sauté scallions and garlic 4-5 minutes until soft. Stir in chopped mushroom stems and sauté another minute. Remove from heat and stir in next 4 ingredients. Fill mushroom caps just to the top. Do not overfill. Dip stuffed mushrooms into egg mixture and then roll in breadcrumbs. Place 3 or 4 mushrooms in hot oil and deep fry 2-3 minutes, turning once, until golden brown. Transfer cooked mushrooms to absorbent paper to drain. Keep warm. Repeat process until all mushrooms are cooked.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 208, fat 19.7g, 85% calories from fat, cholesterol 34mg, protein 2.1g, carbohydrates 5.9g, fiber 1.7g, sugar 0.6g, sodium 118mg, diet points 6.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.2, Lean meat: 0.1, Fat: 3.8, Sugar: 0.0, Very lean meat protein: 0.0

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