Kat's Stuffed Mushrooms

• 24 button mushrooms
• 1 tablespoon oil
• 2 tablespoons butter
• 1 garlic clove
• 1 bunch green onion
• 6 slices honey-roasted ham
• 14 cup white zinfandel wine or 14 cup berry wine cooler
• 14 cup shredded mozzarella cheese
• 14 cup Italian seasoned breadcrumbs

1. Preheat oven to 350 degrees.
2. Remove stems from mushroom caps.
3. Dice stems, garlic, green onions and ham.
4. (I pulse everything in my food processor).
5. Heat oil and butter on medium-high.
6. Saute above mixture for 3-5 minutes or until onions are clear.
7. Pour in wine; bring to a low rolling simmer and cook for 3-5 minutes or until liqid is reduced, stirring occasionally.
8. Sprinkle shredded mozzarella cheese over mixture.
9. Stir until just mixed, then remove from heat.
10. Stuff mushroom caps with mixture and place on cookie sheet with raised edges.
11. Lightly sprinkle tops of stuffed mushrooms with Italian bread crumbs.
12. Bake 15-20 minutes.

mushrooms, oil, butter, garlic, green onion, honey, white zinfandel wine, mozzarella cheese, italian seasoned breadcrumbs

Taken from www.food.com/recipe/kats-stuffed-mushrooms-193006 (may not work)