------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Stuffed Mushrooms
 Categories: Appetizers Vegetables Mexican   
   Servings: 12
      24 ea Mushrooms; Medium 
       2 T  Margarine Or Butter 
     1/4 c  Onion; Chopped, 1 Medium 
       2 T  White Wine; Dry 
     1/4 c  Bread Crumbs; Dry 
     1/4 c  Cooked Smoked Ham; Fine Chop 
       2 T  Parsley; Snipped 
       1 T  Lime Juice 
       1 ea Clove Garlic; Finely Chopped 
       1 t  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.