Side Pannel
Stuffed Mushrooms
Stuffed Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Vegetables, Mexican
Ingredients List
- 24 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 Chop
- 2 tb Parsley; Snipped
- 1 tb Lime Juice
- 1 Clove Garlic; Finely Chopped
- 1 ts Oregano Leaves; Dried
- Dash Of Pepper
- 1/2 c Cheese; Finely Shredded, *
Directions
* 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.
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.
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