Stuffed Mushrooms

Stuffed Mushrooms
Categories: Appetizers, Vegetables, Mexican
Yield: 12 servings

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

* Use Montery Jack Cheese in this recipe.
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~-- 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.