1 lb. fresh mushrooms
1 stick butter
1 rib celery, finely chopped
1 sm. onion, finely chopped
1/2 c. bread crumbs
1/4 c. Parmesan cheese
Dry white wine

Clean mushrooms; remove and chop stems finely.

Melt butter in medium skillet. Dip mushroom caps in butter and place in shallow baking dish.

Saute celery and onions in remaining butter until almost transparent, add chopped stems, saute 1-2 minutes longer. Remove from heat. Add bread crumbs and cheese. Mix well. Add wine to make moist consistency. (Mixture should hold its shape). Spoon into caps, pack in and sort of mound.

Bake at 350 degrees for 20 minutes.