Four Cheese Stuffed Mushrooms

• 12 large mushrooms ("stuffers")
• 1 tablespoon olive oil
• 1 tablespoon onion, minced
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon basil
• 1/4 cup white wine
• 1/2 cup provolone cheese, grated
• 1/2 cup mozzarella cheese, grated
• 1/4 cup parmesan cheese, shredded
• 1/4 cup romano cheese, grated

1. Remove the stems from the mushrooms.
2. Mince them and set aside.
3. Heat the oil in a skillet.
4. Add the onions, garlic and minced mushroom stems.
5. Cook until soft (about 5 minutes over medium heat).
6. Add the basil and wine.
7. Simmer until almost dry (about 7 minutes).
8. Cool slightly.
9. Blend in the cheese.
10. Preheat the oven to 350.
11. Place the mushroom caps in a lightly greased baking pan.
12. Fill the caps with the mixture and bake for 15 minutes (or until lightly browned).
13. Serve warm.

mushrooms, olive oil, onion, garlic, basil, white wine, provolone cheese, mozzarella cheese, parmesan cheese, romano cheese

Taken from www.food.com/recipe/four-cheese-stuffed-mushrooms-33342 (may not work)