1 lb. fresh mushrooms
1/4 lb. cream cheese
1/4 lb. saga bleu cheese or roquefort cheese
1/2 c. white or red wine

Wash mushrooms and remove stems. Blend together the two cheeses and fill each mushroom cap. Arrange mushrooms in a shallow baking pan and sprinkle the wine over them. Broil for 5 minutes or until the cheese is bubbly and beginning to brown. Serve right away, before the mushrooms cool and wrinkle. This cheese mixture keeps for about 10 days in the refrigerator if you want to make a smaller dish.