Stuffed Mushrooms 1 24 mushrooms, medium
2 tablespoons of margarine
1/4 cup of onion, chopped
2 tablespoons of white wine; dry
1/4 cup bread crumbs; dry
1/4 cup cooked smoked ham; fine chop
2 tablespoons parsley; snipped
1 tablespoon lime juice
1 clove garlic; finely chopped
1 teaspoon oregano leaves; dried
1 dash pepper
1/2 cup Monterey jack cheese, shredded |
Instructions: 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. |
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