to appetizers

Four Cheese Stuffed Mushrooms

12 large Mushrooms ("stuffers")
1 Tablespoon Olive oil
1 Tablespoon Onion, minced
teaspoon Garlic, minced
teaspoon Basil
cup White wine
cup Provolone, grated
cup Mozzarella, grated
cup Parmesan, shredded
cup Romano, grated

Remove the stems from the mushrooms. Mince them and set aside. Heat the oil in a skillet. Add the onions, garlic and minced mushroom stems. Cook until soft (about five minutes over medium heat). Add the basil and wine. Simmer until almost dry (about 7 minutes). Cool slightly. Blend in the cheese. Preheat the oven to 350. Place the mushroom caps in a lightly greased baking pan. Fill the caps with the mixture and bake for 15 minutes (or until lightly browned). Serve warm.

Yield: 12