OVERSTUFFED MUSHROOMS

2 lb medium-sized fresh mushrooms
1 (8 oz.) pkg cream cheese, softened
1 (4 1/2 oz.) can deviled ham
2 tbsp finely chopped stuffed olives
1 tbsp prepared mustard
2 tsp onion powder
1/4 tsp ground turmeric
1 pinch ground black pepper
diced pimiento (for garnish)

Rinse, pat dry and remove stems from mushrooms (use the stems in soups, stews, etc.); set caps aside.

In a medium bowl mix cream cheese, ham, olives, mustard, onion powder, turmeric and black pepper. Spoon or pipe into mushroom caps.

Garnish with pimento and serve. Refrigerate leftovers.

Yield: about 50 stuffed mushrooms (about 1-1/2 cups filling)
Source: The American Mushroom Institute