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Stuffed Mushrooms

24 each 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 each Clove Garlic -- Finely Chopped
1 teaspoon Oregano Leaves -- Dried
Dash Of Pepper
1/2 cup Cheese; Finely Shredded -- *

* Use Monterey 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.

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