24 md mushrooms
2 tbsp margarine or butter
1/4 cup onion, chopped
2 tbsp white wine, dry
1/4 cup bread crumbs, dry
1/4 cup cooked smoked ham, fine chop
2 tbsp parsley, snipped
1 tbsp lime Juice
1 clove garlic, finely chopped
1 tsp oregano leaves, dried
1/2 cup Montery Jack Cheese shredded
1. 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.
2. 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.
3. 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.