Garlicky Stuffed Mushrooms

• 12 large fresh mushrooms
• 1 tablespoon butter
• 4 ounces cream cheese, softened
• 2 large garlic cloves, crushed
• 2 tablespoons chablis
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon butter, melted
• 14 teaspoon dill, dried
• 18 teaspoon salt
• 18 teaspoon dried whole basil
• 18 teaspoon freeze-dried chives
• 18 teaspoon dried whole marjoram
• 1 dash dried whole thyme
• 1 dash pepper

1. Clean the mushrooms with damp paper towels.
2. Remove and chop the stems; set the caps aside.
3. Saute the stems in 1 tbsp butter in a skillet until tender; set aside.
4. Combine the cream cheese and the remaining ingredients in a small mixing bowl; beat at medium speed of an electric mixer until smooth.
5. Stir in the chopped mushroom stems.
6. Bake the mushroom caps on an ungreased baking sheet at 350 for 10 minutes.
7. Remove from the oven and let cool 5 minutes.
8. Spoon the mixture evenly into the mushroom caps.
9. Broil 6 inches from heat for 1 minute or until lightly browned.

mushrooms, butter, cream cheese, garlic, chablis, fresh parsley, butter, dill, salt, basil, chives, marjoram, thyme, pepper

Taken from www.food.com/recipe/garlicky-stuffed-mushrooms-462566 (may not work)