Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    mushrooms; medium
   2      tablespoons   margarine
     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      clove         garlic; finely chopped
   1      teaspoon      oregano leaves; dried
   1      dash          pepper
     1/2  cup           monterey jack cheese -- shredded

Preparation:

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.