Stuffed Mushrooms

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24 ea 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 ea Clove Garlic; Finely Chopped 1 ts Oregano Leaves; Dried
1 x Dash Of Pepper 1/2 c Cheese; Finely Shredded, *
12 servings
* Use Montery Jack Cheese in this recipe.
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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.