Instructions: Preheat the oven to 375. Remove the stems from the mushrooms. Heat the oil in a skillet. Mince the stems and cook them in the oil for 3 minutes. Add the wine and cook for 1 minute longer. Remove from the heat. Toss in the remaining ingredients. Divide the stuffing into the mushroom caps. Bake on a lightly greased cookie sheet for 30-40 minutes (or until lightly browned). Serve warm

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