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    Stuffed Mushrooms

    List of Ingredients




    24 mushrooms; medium
    2 tablespoons margarine
    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 clove garlic; finely chopped
    1 teaspoon oregano leaves; dried
    1 dash pepper
    1/2 cup monterey jack cheese,shredded

    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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