http://foodtease.com/2009/09/cooking-with-dr-pepperBefore he met me, David received all of his hydration through Dr Pepper. He has since broadened his horizons, however, leftover traces of the obsession -- such as his Cooking with Dr Pepper cookbook -- still pop up now and then. Up until this weekend I had avoided opening this monstrosity, but since we are now living in the birthplace of Dr Pepper (Texas duh), it occurred to me: why fight it? Here is our amended recipe for Dr Pepper Stuffed Mushrooms. Dr Pepper Stuffed Mushrooms3 6-oz cans large mushroom crowns 8 large mushrooms, stems removed, caps left intact1/2 cup bread crumbs 2 tbsp dry bread crumbs (I used panko because that's what we had lying around)1/3 cup Dr Pepper1 4.5-oz can deviled ham 1/2 cup ham, cubed (I used the kind that you need to cook)2 tbsp butterolive oil2 tbsp onion, finely chopped 1 scallion, minced1/2 tsp Worcestershire sauce3 garlic cloves, minced1/2 tsp seasoned salt salt (might not be necessary depending on your ham)Preheat your broiler and brush the mushrooms with olive oil. Set aside.Heat the butter in the skillet and saute the garlic and scallion briefly.Add the ham and brown.Sprinkle in the worcestershire sauce and then pour in the Dr Pepper.Cook until almost completely reduced.Stir in the bread crumbs. Season if necessary.Spoon into the mushroom caps.Place on a pan and then broil for about 10 to 15 minutes until the mushrooms look kinda wet-ish. Less