------------- 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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