Ingredients: 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 ds pepper 1/2 cup Montery Jack Cheese shredded Directions: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. |