1 lb. mushrooms with 2 inch caps
1/4 c. butter
2 tbsp. minced onion
1 sm. pkg. Pepperidge Farm dressing
1/4 c. dry white wine
Salt and pepper to taste
1/2 c. water
1 1/4 c. cream, divided
1 tsp. oregano, crushed
1 tsp. Worcestershire sauce
1 tsp. garlic powder
Parmesan cheese

Clean mushrooms and remove stems. Chop stems fine. Saute in 1/4 cup butter with onion. Add to dressing along with 1/2 cup water, 1/4 cup of the cream, oregano, garlic powder, salt and pepper. Place dressing in mushroom caps lightly and place in shallow baking dish.

Mix remaining 1 cup cream, wine and Worcestershire sauce and pour around mushrooms. Sprinkle lightly with Parmesan cheese. Bake in 9x13 inch casserole at 375 degrees for 20 minutes.