My Recipes

Title: Stuffed Mushrooms

User: nnss

Yield: 12 servings

Categories: mexican, vegetables, appetizers

amount unit name
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.