Stuffed Mushrooms - 1

Recipe Ingredients

24 cups	5688ml	Mushrooms (medium)
2 tablespoons	30ml	Margarine or butter
1/4 cup	15g / 0.5oz	Onion - chopped
2 tablespoons	30ml	White wine - dry
1/4 cup	36g / 1.3oz	Bread crumbs - dry
1/4 cup	59ml	Cooked smoked ham - fine chop
2 tablespoons	30ml	Parsley - snipped
1 tablespoon	15ml	Lime juice
1		Garlic - finely chopped
1 teaspoon	5ml	Oregano leaves - dried
1		Black epper
1/2 cup	73g / 2.6oz	Cheese, finely Shredded *

Recipe Instructions

* Use Monterey 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 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.

Source:
B.H.D.

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