Instructions: Remove stems from mushrooms; reserve caps. Chop stems. Cook the chopped stems and onion in 1 tbsp margarine just till tender. Blend in flour, marjoram, and pepper; add wine. Cook and stir till thickened and bubbly. Stir in ham and parsley. Stuff mushroom caps with mixture. Place mushrooms on a 20 x 12 in piece of foil; dot with remaining margarine. Fold foil to seal edges; grill on gas grill set a medium 15 to 20 minutes.

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