------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Stuffed Mushrooms
Categories: Appetizers Vegetables Mexican   
  Servings: 12

     24 md Mushrooms
      2 tb Butter 
      1 md Onion (1/4 c); chopped
      2 tb Dry white wine
    1/4 c  Dry bread crumbs
    1/4 c  Cooked smoked ham; fine chop 
      2 tb Parsley; snipped 
      1 tb Lime juice 
      1 cl Garlic; finely chopped 
      1 ts Dried oregano
      1 ds Pepper 
    1/2 c  Monterey Jack cheese;
           - finely shredded

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  Cut stems from mushrooms; finely chop enough stems to measure
  1/4 cup. Heat butter in 10" skillet just until bubbly. Place
  mushroom caps, topsides down, in butter. 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"
  from heat until cheese is melted, about 3 minutes.
 
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