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.