If you use Portobello mushrooms they make a wonderful first course.
Another option is a stuffing made of ground almonds and herbs such as parsley, thyme, rosemary, chives, garlic and onions plus a little lemon juice.
Wash and dry mushrooms.
Remove stems, and chop finely (by hand or food processor).
Melt butter in a skillet until bubbly.
Add minced garlic and sauté 1 minute.
Add chopped mushroom stems and ham and sauté 1 minute more.
Stir in bread crumbs and cook 2 minutes.
Remove from heat, stir in parsley.
Divide mixture among (the up-side-down!) mushroom caps and top with grated cheese.
Bake in a 325°F oven 15 minutes or microwave 3 to 4 minutes on high until cheese bubbles.
0 servings