24 mushrooms, 1 3/4" - 2" in diameter
2/3 c. sauterne
1/4 tsp. dill weed
1/4 c. chopped onion
2 tbsp. butter
1 c. finely chopped cooked chicken
1/3 c. chopped ripe olives
1/3 c. grated Parmesan cheese
2 tbsp. chopped parsley
Salt & pepper to taste

Clean mushrooms and remove stems. Chop stems and set aside. Place caps in frying pan; add sauterne and sprinkle with dill. Cover and simmer 5 minutes. Drain the mushrooms well, saving the wine. Saute onions and chopped stems in butter. Add wine from mushroom caps and simmer until liquid is evaporated. Remove from heat and mix with chicken, olives, cheese and parsley. Season to taste with salt and pepper. Place mushroom caps, stem side up in a buttered baking dish and sprinkle with salt. Heap chicken mixture into caps, packing tightly. You may freeze at this point. Allow to thaw. Bake at 350 degrees about 15 minutes until thoroughly heated.