| 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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