10 med.-size mushrooms 1 1/4 to 1 1/2 inch (about 1 lb.)
6 tbsp. butter, softened
1 clove garlic, minced
3 tbsp. Jack cheese, shredded
3 tbsp. dry white or red wine
1 tsp. soy sauce
1/3 c. fine cracker crumbs

Remove stems from mushrooms and reserve for other uses. Melt 2 tablespoons of the butter and mix well with mushroom caps. Thoroughly blend remaining 4 tablespoons butter, garlic, cheese, wine, soy sauce, and cracker crumbs. Place mushrooms, cavity side up, in an 8 or 9 inch wide baking pan. Evenly mound filling in each mushroom pressing it in tightly. (At this point, you may cover and refrigerate for up to 6 hours.) Broil about 6 inches below heat until bubbly and lightly browned, for about 3 minutes. Serve.