Title: Stuffed mushrooms ii
 Categories: Appetizers, Vegetables, Mexican
      Yield: 12 Servings
 
     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, *
 
  *  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.