Overstuffed Mushrooms Recipe

2 lb Medium-sized fresh mushrooms
1 pk (8 oz.) cream cheese, softened
1 cn (4-1/2 oz.) deviled ham
2 tb Finely chopped stuffed olives
1 tb Prepared mustard
2 ts Onion powder
1/4 ts Ground turmeric
1 pn Ground black pepper
Diced pimiento

Rinse, pat dry and remove stems from mushrooms (use 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 pimiento.