Summerset Vidal Blanc BAKED STUFFED MUSHROOMS

1 lb. med. mushrooms
6 tbsp. butter
2 cloves crushed garlic
1/4 c. Summerset Vidal Blanc wine
1 egg
2 tbsp. lemon juice
4 tbsp. orange juice
6-8 slices Wheatburry bread, add more or less depending on how moist you want it
1/4 c. Parmesan cheese, freshly grated


Heat oven to 350 degrees. Wash and thoroughly dry mushrooms. Remove stems. Chop stems to measure 1/3 cup. Melt butter in skillet. Saute garlic then add wine and lemon juice. Dip mushroom caps into this mixture then place mushrooms into baking dish. Break bread into small crumbs. Beat egg and add egg, orange juice, Parmesan cheese, wine, and 1/2 of the butter garlic mixture. Add chopped mushroom stems and stir. Fill mushroom cups with stuffing mixture. Spoon butter wine mixture over top of mushrooms. If desired, sprinkle with more grated cheese. Bake for 15 minutes, then broil for last 2 minutes, 3-4 inches from heat