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Stuffed Mushrooms

• 1 pound medium mushrooms
• 4 tablespoons butter
• 4 tablespoons minced green onion
• 2 garlic cloves, minced
• 1/4 cup deviled ham (1/2 4-ounce can)
• 1/4 cup dry bread crumbs
• 1 teaspoon dry sherry
• Dash cayenne pepper
• 1 egg, beaten with 1 teaspoon water
• Dry bread crumbs

Brush mushrooms to clean, do not wash. Remove stems; mince enough to make 1/4-cup. (Remainder may be used in soup or other cooking.) In saucepan, melt butter and sauté onion and garlic until soft; add chopped mushroom stems and cook 1 minute. Remove from heat; stir in deviled ham, 1/4-cup bread crumbs, sherry, and cayenne pepper. Fill mushroom caps, using about 1 teaspoon per cap. Do not mound. Dip stuffed mushrooms into egg mixture and then roll in bread crumbs. May be refrigerated at this point. In Presto® electric deep fryer, deep fry 3 or 4 at a time, turning once, until desired brownness is reached. Remove from oil and drain on absorbent paper. Repeat until all mushrooms are cooked.
Makes about 20