This recipe contains three of my favorite ingredients – mushrooms, ham, and cheese. I think it would be great especially if you have leftover ham after a holiday or Sunday dinner, but you can also buy small packages of diced ham in the meat department.
For this recipe, you will need 10 ounces of fresh mushrooms, one small onion, butter, dry bread crumbs, grated Parmesan cheese, shredded sharp Cheddar cheese, herb and garlic flavored cream cheese, eggs, hot pepper sauce, cooked ham, and fresh parsley.
To prep for this recipe, you will need to chop your onion into very fine pieces. The mushrooms should be chopped as well, but coarsely rather than finely. Chop your fresh parsley. You will need enough to make about a tablespoon. If needed, dice your ham.
Preheat your oven to 375 degrees. Place a saucepan with 3 1/2 tablespoons of butter over medium heat. Saute the mushrooms and 1/4 cup of chopped onions for about five minutes. When done, the vegetables should be tender. Stir 1/2 cup of the dry bread crumbs, 2 tablespoons of grated Parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in with the mushrooms and onions.
Generously butter the bottom of a 10-inch deep dish pie pan. Press the mushroom/onion mixture evenly among the bottom and sides. Sprinkle 4 ounces of shredded sharp cheddar cheese over the top of that.
Mix together in a blender one 8 ounce container of herb and garlic flavored cream cheese, four eggs, and a dash of hot pepper sauce. Once that is well mixed, stir in 1 cup of diced ham. Pour this mixture over the shredded sharp cheddar cheese in the pie pan. Put the pie pan in the oven and let it cook for about 30 minutes. Garnish with fresh chopped parsley and serve.