Stuffed Mushrooms

---------- Recipe via Meal-Master (tm) v8.01

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

24 ea Mushrooms; medium 2 tb Margarine or butter
1/4 c Onion; chopped, 1 medium 2 tb White wine; dry
1/4 c Bread crumbs; dry 1/4 c Cooked smoked ham; fine
chop
2 tb Parsley; snipped 1 tb Lime juice
1 ea Clove garlic; finely chopped 1 ts 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.

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