Stuffed Mushrooms Ii

Ingredients

24 mushrooms
28 gr margarine
30 gr onion
30 ml wine
28 gr bread crumbs
55 gr smoked ham
3 gr parsley
16 ml lime juice
1 clove garlic
2 gr oregano leaves
60 gr cheese

Instructions

* Use Montery Jack Cheese in this recipe. ~------------------------------------------------------------------------Cut stems from mushrooms; finely chop enough stems to measure quarter cup. Heat margarine in 25 cm 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 10 cm from heat until cheese is melted, about 3 minutes.