Stuffed mushrooms ii

12 servings

Ingredients

Quantity Ingredient
24 eaches Mushrooms; Medium
2 tablespoons Margarine Or Butter
¼ cup Onion; Chopped, 1 Medium
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 each Clove Garlic; Finely Chopped
1 teaspoon Oregano Leaves; Dried
1 x Dash Of 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 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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