24 medium mushrooms
1/4 c. chopped green onions
1 tbsp. butter
2 tsp. flour
1/2 tsp. dried crushed marjoram
dash of pepper
1/4 c. dry white wine
1/2 c. finely chopped cooked ham or sausage
1 tbsp. snipped parsley
2 tbsp. butter

Remove stems from mushrooms; reserve caps. Chop stems. In medium saucepan cook chopped stems and onion in 1 tablespoon butter until just tender. Blend in flour, marjoram and pepper. Add wine. Cook and stir until thickened and bubbly. Stir in ham and parsley. If using sausage, brown and drain sausage before adding. Stuff mushroom caps with mixture. Place mushrooms on 20 x 12-inch piece of foil and dot with remaining butter. Fold foil to seal edges. Grill over medium coals.