1 lb. mushrooms
1/4 c. butter
1 clove garlic, chopped fine
1/2 c. dry white wine
2 tbsp. parsley
3/4 c. seasoned bread crumbs

Wash and dry mushrooms. Remove caps and chop stems finely. In 1/4 cup butter saute garlic until soft. Add mushrooms, stems, wine, parsley. Cook, stirring over low heat 3 minutes. Stir in bread crumbs. Fill caps and cook in oven until tender, 15 to 20 minutes at 400 degrees.