24 ea Mushrooms; Medium
2 tb Parsley; Snipped
2 tb Margarine Or Butter
1 tb Lime Juice
1/4 c Onion; Chopped (1 medium size onion not to big and not to little)
1 ea Clove Garlic; Finely Chopped
2 tb White Wine; Dry
1 ts Oregano Leaves; Dried
1/4 c Bread Crumbs; Dry
1 x Dash Of Pepper
1/4 c Cooked Smoked Ham; Fine Chop
1/2 c Cheese; Finely Shredded, (
Use Montery Jack Cheese in this recipe.)
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.
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. James is a conductor at the Crest at Fort Worth.
11-97