I use this recipe from the Hungry Girl. I love it. Stuffed 'n Squashed Mushroom Foil Pack 2011 Hungry Girl. All Rights Reserved. yield: 2 servings Level: Easy Ingredients 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature 1 zucchini, ends removed, finely diced 2 large portabella mushrooms, stems chopped and reserved 1 teaspoon finely chopped onion 1/2 teaspoon chopped garlic 1/8 teaspoon salt Dash ground thyme Black pepper 1/2 tablespoon reduced-fat Parmesan-style grated topping Directions Preheat the oven to 375 degrees F. In a bowl, combine cheese wedges, zucchini, chopped mushroom stems, onion, garlic, salt, and thyme. Add pepper, to taste. Mix until smooth. Set aside. Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps-there will be a lot, so pack it in! Sprinkle with grated topping. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place the baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender. Allow the packet to cool for a few minutes, and then cut it to release steam before opening it entirely. (Careful-steam will be hot.) If you like, season with additional salt and thyme, to taste. Enjoy! PER SERVING (1/2 of recipe, 1 large stuffed mushroom): 90 calories, 2.5g fat, 400mg sodium, 10g carbs, 3g fiber, 4g sugars, 6.5g protein Linda

Mabel, for the carrots, I reduce 1/2 cup of spiced rum and 1/2 cup of water to about 1/4 cup and add it to taste to 1/2 cup of browned butter and drizzle over previously cooked carrots with a sprinkle of lime zest. They reheat great in the microwave. DURGIN-PARK BAKED HAM 1 (5 to 6 pound) smoked ham 3/4 cup fresh orange juice 1/2 cup dry sherry 1 cup honey Whole cloves 1 cup packed dark brown sugar 2 Tbs. dry mustard Trim the skin from the ham, leaving a thin, even layer of fat. With a skewer, poke the ham all over at 2-inch intervals. Place the ham in a large resealable plastic bag, and place in a large shallow pan. Combine the orange juice, sherry, and honey; pour over the ham and seal the bag securely. Marinate in the refrigerator for three days, turning the ham every 12 hours. Preheat the oven to 325 degrees. Remove the ham from the bag, reserving the marinade. In a shallow roasting pan, with the ham fat side up, score the fat in a diamond design and stud with cloves. Insert a meat thermometer, making sure it does not touch bone. Pour all but a tablespoon of the marinade over the ham. Bake for 1 1/2 hours or until the meat thermometer registers 130 degrees. In a small bowl, combine the brown sugar, mustard and the tablespoon of the reserved marinade and brush the exposed portion of the ham. Cover with a tent of aluminum foil and bake for an additional 15 minutes or until meat thermometer registers 140. Remove from the oven and allow the meat to stand for 10 minutes; then thinly slice and serve. 10 to 12 servings.

I never thought about using proscuitto....bet it would be a nice addition, But I don't think I would like peppers in that, mushrooms maybe but I don't think peppers woulda dd much. I just bake it in a raw crust, I heat the oven to 425 put the filled pie in the oven, leave it at 425 for maybe 8 to 10 minutes then turn down to 350....without opening the oven door. I just use a regular glass pyrex 9 inch pie pan....it's very will....and will be fuller if you add more "stuff" to the recipe....so you have to be careful not to spill when putting into the oven. Linda c

BROCCOLI MUSHROOM QUICHE 6 to 8 Servings Pastry: 1-1/3 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 cup CRISCO Shortening 3 tablespoons water Filling: 1 package (10 ounce) frozen chopped broccoli, thawed and well drained 1/2 cup shredded Cheddar Cheese (about 2 ounces) 1/2 cup sliced fresh mushrooms 3 eggs 1-1/2 cups scalded half-and-half cream 1/2 teaspoon salt Combine sifted flour and salt in a mixing bowl. Cut in Crisco to form coarse crumbs. Sprinkle with water, 1 tablespoon at a time; toss lightly with fork. Work dough into a firm ball. On a lightly floured surface, roll dough to a circle 1/8-inch thick and about 1-1/2 inches larger than inverted 9-inch pie plate. Place dough in pie plate. Trim and flute. Preheat oven to 375°F. Spoon broccoli evenly over bottom of unbaked piecrust. Sprinkle with cheese and mushrooms. Beat eggs, half-and-half and salt in bowl; pour over broccoli. Bake at 375°F for 35-40 minutes or until knife inserted near center comes out clean.