Stuffed Mushrooms

---------- Recipe via Meal-Master (tm) v7.01

Title: Stuffed Mushrooms
Categories: Appetizers, Vegetables, Mexican
Servings: 12

24 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 Clove Garlic; Finely Chopped
1 t Oregano Leaves; Dried
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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