Stuffed Mushrooms Ii

24 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 Clove Garlic; Finely Chopped

1 ts Oregano Leaves; Dried

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.