Name: Stuffed Mushrooms
Ingredients: 24 Mushrooms; Medium; 2 tb Margarine Or Butter; 1/4 c Onion; Chopped, 1 Medium; 2 tb White Wine; Dry; 1/4 c Bread Crumbs; Dry; 1/4 c Cooked Smoked Ham; Fine Chop; 2 tb Parsley; Snipped; 1 tb Lime Juice; 1 Clove Garlic; Finely Chopped; 1 ts Oregano Leaves; Dried; Dash Of Pepper; 1/2 c Cheese; Finely Shredded, *

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Mexican	Appetizers, Vegetables, Mexican	12	Servings

INGREDIENTS

24		Mushrooms; Medium
2	tb	Margarine Or Butter
1/4	c	Onion; Chopped, 1 Medium
2	tb	White Wine; Dry
1/4	c	Bread Crumbs; Dry
1/4	c	Cooked Smoked Ham; Fine Chop
2	tb	Parsley; Snipped
1	tb	Lime Juice
1		Clove Garlic; Finely Chopped
1	ts	Oregano Leaves; Dried
		Dash Of Pepper
1/2	c	Cheese; Finely Shredded, *

INSTRUCTIONS

*  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.
From Betty Crocker's "Southwest Cooking"  and from Tia Darrow.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest3.zip

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