Title: Stuffed Mushrooms #1
Categories: Appetizer Pork Cheese
Yield: 12 Servings
| 24 | md | Mushrooms |
| 2 | tb | Margarine Or Butter |
| 1/4 | c | Onion, Chopped |
| 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 | | Clove Garlic, Finely Chopped |
| 1 | ts | Oregano Leaves, Dried |
| | ds | 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 one in each
mushroom cap. Sprinkle with cheese. Set oven control to broil. Place
mushroom caps on rack in broiler pan. Broil with tops 3-4 inches from heat
until cheese is melted, about 3 minutes.