These are really quick and a great way to use some of that leftover Christmas ham. The mushrooms need to be stuffed a few hours ahead of time so the filling can set in the refrigerator for three hours.
- 1 cup cooked ham diced fine
- 2 cups spinach chopped roughly
- 8 ounces cream cheese
- 24 mushrooms stems removed
- 1 tbsp sherry
Whip cream cheese with a mixer until creamy. Mince enough mushroom stems to make half a cup. Fry mushrooms in olive oil until they begin to lose water, then add spinach and ham and cook until spinach wilts. Mix with cream cheese and add sherry. Season with salt and pepper, then spoon the filling into the mushroom caps on a baking tray. Refrigerate for three hours then bake in an oven at 350 degrees until mushrooms are cooked, about 15 minutes.