Stuffed Mushrooms

Ingredients:

• 24 each Mushrooms — Medium
• 2 tablespoons Margarine Or Butter
• 1/4 cup Onion; Chopped — 1 Medium
• 2 tablespoons 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 each Clove Garlic — Finely Chopped
• 1 teaspoon Oregano Leaves — Dried
• Dash Of Pepper
• 1/2 cup Cheese; Finely Shredded — *

Directions:

* 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 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.