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.
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