Stuffed Mushrooms

17.08.2008 | Author: Cook | Posted in Mexican
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Stuffed Mushrooms


Servings: 12
Ingredients: 

  • 24 ea Mushrooms; Medium
    • 

  • 2 T  Margarine Or Butter
    • 

  • 1/4 c  Onion; Chopped, 1 Medium
    • 

  • 2 T  White Wine; Dry
    • 

  • 1/4 c  Bread Crumbs; Dry
    • 

  • 1/4 c  Cooked Smoked Ham; Fine Chop
    • 

  • 2 T  Parsley; Snipped
    • 

  • 1 T  Lime Juice
    • 

  • 1 ea Clove Garlic; Finely Chopped
    • 

  • 1 t  Oregano Leaves; Dried
    • 

  • 1 x  Dash Of Pepper
    • 

  • 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.





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