Stuffed Mushrooms
24 each Mushrooms — Medium
2 tablespoons Margarine Or Butter
1/4 cup Onion; Chopped — 1 Medium
2 tablespoons White Wine — Dry
1/4 cup Bread Crumbs — Dry
1/4 cup Cooked Smoked Ham — Fine Chop
2 tablespoons Parsley — Snipped
1 tablespoon Lime Juice
1 each Clove Garlic — Finely Chopped
1 teaspoon Oregano Leaves — Dried
Dash Of Pepper
1/2 cup Cheese; Finely Shredded — *
* Use Monterey Jack Cheese in this recipe.
Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup.
Heat margarine in 10-inch skillet just until bubbly. Place mushroom
caps, topsides down, in margarine. Cook uncovered until mushrooms are
light brown; remove mushrooms with slotted spoon. Cook and stir onion
in same skillet until tender; stir in wine. Simmer uncovered 2 minutes.
Mix in chopped mushroom stems and remaining ingredients except cheese
and mushroom caps; cool slightly. Shape mixture into 24 small balls;
place 1 in each mushroom cap. Sprinkle with cheese. Set oven control
to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3
to 4 inches from heat until cheese is melted, about 3 minutes.