Sauterne Stuffed Mushrooms

This recipe can be made ahead, refrigerated and then baked whne ready to serve.

1 lb medium to large fresh mushrooms (about 15 to 20)
1/2 c margarine or butter, melted
1/4 cup finely chopped green onions
1/4 cup sauterne white wine
1 cup herb seasoned croutons, crushed

Heat oven to 350. Brush or wipe mushrooms with damp cloth. Remove stems from mushrooms; finely chop. Set aside. Dip mushroom caps in melted margarine; place crown-side-down in shallow baking pan.

In small skillet, saute chopped mushrooms and onions in remaining margarine. Remove from heat; add wine and croutons. Toss lightly. Spoon mixture into mushroom caps. Bake at 350 for 10 to 15 minutes or until hot. Garnish as desired. 15 - 20 mushrooms.