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| 12 gross | mushrooms fresh |
| 1 klein | onion finely chopped |
| 1 Esslöffel | olive oil |
| 1 Esslöffel | parsley fresh, minced |
| 1/2 Teelöffel | basil |
| 1/3 Tasse | white wine dry |
| 1 Tasse | (4 oz.) Sargento® fancy shredded; mozzarella or fancy shredded pizza double cheese |
| 1/4 Tasse | (1 oz.) Sargento® fancy shredded parmesan; cheese |
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1. Remove stems from mushrooms; reserve caps. Coarsely chop stems.
2. In medium skillet, cook mushroom stems and onion in oil over medium-low heat about 5 minutes or until tender. Stir in parsley, basil and wine. Simmer 10 minutes or until wine is absorbed. Remove from heat; cool about 5 minutes.
Stir in Mozzarella and Parmesan cheeses. Fill mushroom caps with cheese mixture.
Place in 9 x 9-inch baking pan. Cover and refrigerate until ready to bake.*
3. Bake at 350°F 20 minutes or until filling is hot. 12 servings
* Note: Arrange in glass baking dish if you like. Heat in microwave on High 1 to 2 minutes or until heated through.
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