Stuffed Mushrooms

Stuffed Mushrooms
Categories: Appetizer, Vegetable, Tex/mexican
Video Games Kitchen And Dining Movies Gifts Yield: 12 servings

24 ea Mushrooms; Medium 2 T Parsley; Snipped
2 T Margarine Or Butter 1 T Lime Juice
1/4 c Onion; Chopped, 1 Medium 1 ea Clove Garlic; Finely Chopped
2 T White Wine; Dry 1 t Oregano Leaves; Dried
1/4 c Bread Crumbs; Dry 1 x Dash Of Pepper
1/4 c Cooked Smoked Ham; Fine Chop 1/2 c Cheese; Finely Shredded, *

* Use Montery 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.