Stuffed Mushroom Caps - cooking recipe

Ingredients

2 lb. large mushrooms
butter (for sauteing)
Chablis
2 cloves garlic, minced
1 lb. cream cheese
1 tsp. garlic powder
1/2 c. chopped fresh parsley
1 tsp. dill
4 oz. butter
4 Tbsp. sour cream
1/2 c. bread crumbs
1/2 c. Parmesan cheese
salt and pepper to taste

Preparation

Remove stems from mushrooms.
Wash caps and stems.
Set aside caps.
Chop stems and saute in butter with Chablis, garlic cloves and salt and pepper to taste.
Set aside to cool.