Title: Stuffed Mushrooms
Categories: Appetizer Vegetable Mexican
Yield: 12 Servings
| 24 | | Mushrooms; medium |
| 1/4 | c | Onion; chopped, 1 medium |
| 1/4 | c | Bread crumbs; dry |
| 2 | tb | Parsley; snipped |
| 1 | | Clove garlic; finely chopped |
| | | Dash of pepper |
| 2 | tb | Margarine or butter |
| 2 | tb | White wine; dry |
| 1/4 | c | Cooked smoked ham; fine chop |
| 1 | tb | Lime juice |
| 1 | ts | Oregano leaves; dried |
| 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.