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Stuffed Mushrooms Ii

Yield: 12 Servings

Ingredients and directions for this recipe

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.
---------------------
------------------ 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.

See also:
Previous recipe Stuffed Mushrooms Florentine
Next recipe Stuffed Mushrooms Iii

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