Stuffed Mushrooms Recipe

* Use Monterey Jack Cheese in this recipe.

Step 1

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.

Things You'll Need

  • 24ea Mushrooms; medium
  • 1/4c Onion; chopped, 1 medium
  • 1/4c Bread crumbs; dry
  • 2tb Parsley; snipped
  • 1ea Clove garlic; finely chopped
  • Dash of pepper
  • 2tb Margarine or butter
  • 2tb White wine; dry
  • 1/4c Cooked smoked ham; fine chop
  • 1tb Lime juice
  • 1ts Oregano leaves; dried
  • 1/2c Cheese; finely shredded, *

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