Stuffed Mushrooms with White Wine

Libations used: 1/2 cup white wine
Libations left over: Pretty much the whole bottle so serve to your guests!
The Lush Chef decided to host a little Golden Globes viewing party, and in addition to the loads of wine and cheese, I wanted to have a hot appetizer.  These Stuffed Mushrooms from Michigan Wines looked like a quick appetizer to whip up, and you can't go wrong with bread, cheese and wine stuffed in some veggies (they disappeared fast).  I found some huge portobello mushrooms for stuffing at Trader Joe's, but next time I make these, I'm going to get some that are a little smaller so they can heat through a little better.  For the wine, I used some leftover chardonnay I had.

Stuffed Mushrooms with White Wine - makes 16
Ingredients:

• 3 Tbs butter
• 2 garlic cloves, minced
• 1/2 cup seasoned bread crumbs (I used Contadina's Italian flavor)
• 1/2 cup grated Asiago or Parmesan cheese
• 1/2 cup white wine
• 16 medium-large mushrooms, with stems removed (portobello are best)

- In a medium saucepan, heat the butter over medium heat.
- When the butter is melted and foaming up, add the garlic and sauté for about a minute.
- Add the bread crumbs, cheese and wine and mix thoroughly.
- Remove from heat and spoon into mushrooms.
- Place the mushrooms in the broiler for 5-7 minutes, or until browned on top.