Stuffed mushrooms #1

12 servings

Ingredients

Quantity Ingredient
24 mediums Mushrooms
2 tablespoons Margarine Or Butter
¼ cup Onion, Chopped
2 tablespoons White Wine, Dry
¼ cup Bread Crumbs, Dry
¼ cup Cooked Smoked Ham, Fine Chop
2 tablespoons Parsley, Snipped
1 tablespoon Lime Juice
1 Clove Garlic, Finely Chopped
1 teaspoon Oregano Leaves, Dried
dash Pepper
½ cup Cheese, Finely Shredded *

Directions

* Use Montery Jack Cheese in this recipe.

~--------------------------------------------------------------------- ~-- Cut stems from mushrooms; finely chop enough stems to measure ¼ 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.

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