I love these mushrooms with anything!!
STUFFED MUSHROOMS
12 large mushrooms
2 tablespoons butter
1 medium onion
2 tablespoons dry white wine
1/2 cup bread crumbs
2 tablespoons fresh snipped parsley
1 tablespoon lime juice
2 cloves garlic finely chopped
1 teaspoon dried oregano leaves
freshly ground pepper
3 oz. shredded jack cheese
Remove stems from mushrooms and finely chop. Melt butter in skillet. Cook mushroom caps top side down until light brown. Remove with slotted spoon, draining liquid from inside caps. Cook onion in same skillet until tender. Stir in wine. Simmer uncovered 2 minutes. Stir in chopped stems. Add remaining ingredients except cheese. Mix
completely. Put caps on ungreased baking sheet. Place stuffing in caps. Sprinkle with cheese. Broil until cheese melts (about 3 minutes).
NOTE: This is great for company, as it can completely be made ahead of time. Just stuff the mushrooms, and put the entire baking sheet into the fridge. When you want to serve it, put it in 375 degree oven for about 15 minutes or until cheese melts.
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