Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 md Mushrooms 2 tb Parsley, Snipped
2 tb Margarine Or Butter 1 tb Lime Juice
1/4 c Onion, Chopped 1 Clove Garlic, Finely Chopped
2 tb White Wine, Dry 1 ts Oregano Leaves, Dried
1/4 c Bread Crumbs, Dry ds Pepper
1/4 c Cooked Smoked Ham, Fine Chop 1/2 c Cheese, Finely Shredded *

* 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 one in each
mushroom cap. Sprinkle with cheese. Set oven control to broil. Place
mushroom caps on rack in broiler pan. Broil with tops 3-4 inches from heat
until cheese is melted, about 3 minutes.

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