---------- Recipe via Meal-Master (tm) v8.01
       Title: Stuffed Mushrooms
  Categories: Appetizers, Vegetables, Mexican
       Yield: 12 servings
      24 ea 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
       2 tb Parsley; snipped                    1 tb Lime juice
       1 ea Clove garlic; finely chopped        1 ts Oregano leaves; dried
       1 x  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.