Serves:

Ingredients:

24 Mushrooms; medium
Dash of pepper
1 ts Oregano leaves; dried
1 Clove garlic; finely chopped
1 tb Lime juice
2 tb Parsley; snipped
1/4 c Cooked smoked ham; fine chop
1/4 c Bread crumbs; dry
2 tb White wine; dry
1/4 c Onion; chopped, 1 medium
2 tb Margarine or butter
1/2 c Cheese; finely shredded, *

Method:

* 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.