Recipes

Stuffed Mushrooms

Mushroom 

• 24 mushrooms -- medium
• 2 tablespoons margarine or butter
• 1/4 cup onion; chopped -- 1 medium
• 2 tablespoons white wine -- dry
• 1/4 cup bread crumbs -- dry
• 1/4 cup cooked smoked ham -- fine chop
• 2 tablespoons parsley -- snipped
• 1 tablespoon lime juice
• 1 clove garlic -- finely chopped
• 1 teaspoon oregano leaves -- dried
• 1 dash pepper
• 1/2 cup 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.

Per Serving (excluding unknown items): 37 Calories; 2g Fat (51.4% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch) ; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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