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.