40 2-inch cremini mushrooms
8 oz serrano ham, in 1/4-inch pieces
3 oz bread crumbs
4 oz creme fraiche
3 minced garlic cloves
1 tablespoon minced sage
2 oz chopped Italian parsley
4 oz grated Parmesan
2 oz olive oil
Remove stems from mushrooms. Chop the mushroom stems coarsely and add the ham, garlic, sage, parsley, bread crumbs, creme fraiche, salt, pepper and mix.
Steam mushroom caps for several minutes, and cool. Add spoon of ham mixture to each mushroom cap, and sprinkle with some of the Parmesan.
Preheat oven to 400. Oil baking sheet and bake mushrooms for 20-30 minutes, until starting to brown. Garnish with rest of Parmesan and serve heated.
Makes roughly 70 pieces.