20 med. mushrooms
3 tbsp. butter, melted
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. crumbled cooked bacon
1 1/2 tbsp. chopped pecans
2 tbsp. Italian style bread crumbs
2 tsp. minced chives
1 tbsp. white wine

Wash and dry mushrooms, gently separate stems from caps. Save stems for use in another recipe. Brush mushroom caps with melted butter. Combine cream cheese, bacon, pecans, bread crumbs, chives and wine. Fill each cap with mixture. Broil for 3 to 5 minutes. Serve hot. (May be assembled a day in advance, kept covered and refrigerated and broiled just before serving.) Makes 20 appetizers.