Stuffed mushrooms
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Stuffed mushrooms
  Mushrooms    Vegetables    Appetizers    Mexican  
Last updated 6/12/2012 12:44:53 AM. Recipe ID 4482. Report a problem with this recipe.
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      Title: Stuffed mushrooms
 Categories: Appetizers, Vegetables, Mexican
      Yield: 12 Servings
     24 ea Mushrooms; Medium
    1/4 c  Onion; Chopped, 1 Medium
    1/4 c  Bread Crumbs; Dry
      2 tb Parsley; Snipped
      1 ea Clove Garlic; Finely Chopped
      1 x  Dash Of Pepper
      2 tb Margarine Or Butter
      2 tb White Wine; Dry
    1/4 c  Cooked Smoked Ham; Fine Chop
      1 tb Lime Juice
      1 ts Oregano Leaves; Dried
    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.

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Recipe ID 4482 (Apr 03, 2005)

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