Big Baked Oysters

From George Egger.

Cultivated oyster mushrooms usually get picked at just the right size, but wild ones sometimes not. So here's what I do on those occasions when I find a few hand-sized (or larger) caps (assuming that the bugs haven't found them yet!): Cut out the tough base of the stems. Lay the caps (gill side up) on a buttered baking sheet. Top each with a thin slice of ham. Top that with a generous amount of grated cheddar or jack cheese. Sprinkle liberally with seasoned breadcrumbs. Drizzle with olive oil. Bake until the cheese melts and is slightly browned on top. Serve them still sizzling and eat with gusto!!!

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