1 package mushrooms, washed and stems removed (place stems in separate bowl)
1/4 cup dry white wine
1/2 cup chicken broth
1/4 cup finely chopped onion
Finely chopped mushroom stems
2 Tbsp butter, for sautéing onion and stems
1/2 cup plain bread crumbs
1/2 tsp Lawry's Pinch of Herbs (or Thyme)
2 Tbsp melted butter

Sauté onion and mushroom stems in butter until tender. Remove from heat - add broth, wine, bread crumbs, and herbs. Mix thoroughly. Fill mushroom caps and brush with melted butter. Place mushrooms on a greased cookie sheet. Bake at 400 degrees for 10-12 mins.

Note: these can be made early in the day and refrigerated until read to bake.