Stuffed Mushrooms Ii
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
mushrooms
medium |
|
| 2 | tablespoons |
margarine
or butter |
|
| ¼ | cup |
onions
, 1 medium |
|
| 2 | tablespoons |
white wine
dry |
|
| ¼ | cup |
bread crumbs
dry |
|
| ¼ | cup |
smoked ham
fine chop |
* |
| 2 | tablespoons |
parsley leaves
snipped |
|
| 1 | tablespoon |
lime juice
|
|
| 1 | clove |
garlic
finely chopped |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | dash |
black pepper
|
*
|
| ½ | cup |
cheese
finely shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
mushrooms
medium |
|
| 3E+1 | ml |
margarine
or butter |
|
| 59 | ml |
onions
, 1 medium |
|
| 3E+1 | ml |
white wine
dry |
|
| 59 | ml |
bread crumbs
dry |
|
| 59 | ml |
smoked ham
fine chop |
* |
| 3E+1 | ml |
parsley leaves
snipped |
|
| 15 | ml |
lime juice
|
|
| 1 | clove |
garlic
finely chopped |
|
| 5 | ml |
oregano
dried |
|
| 1 | dash |
black pepper
|
*
|
| 118 | ml |
cheese
finely shredded |
|
Directions
Cut stems from mushrooms; finely chop enough stems to measure ¼ 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.
