Preparation:
Remove steams 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). |