Grand Cheese Stuffed Mushrooms

2 lbs. very large mushrooms, washed and stemmed
Butter
Fresh bread crumbs
Freshly grated Parmesan
Chopped fresh parsley

Prepare stuffing mixture and set aside. Sauté mushroom caps in butter until soft. Allow to cool slightly.
Fill caps with cheese stuffing mixture. Sprinkle with a topping of half bread crumbs and half grated Parmesan. Bake at 400 degrees until hot and golden brown. Garnish with fresh parsley.

Stuffing mixture:

Stems from 2 lb. mushrooms
Butter
Chablis
2 cloves garlic, minced
Salt and pepper
1 lb. cream cheese, softened
1 t. garlic powder
½ cup chopped parsley
1 t. dill weed
½ cup butter
¼ cup sour cream

Chop stems and sauté in butter with a splash of Chablis and minced garlic. Season to taste with salt and pepper. In mixing bowl combine cream cheese, garlic powder, chopped parsley, dill weed and ½ cup butter. Drain sautéed mushroom stems and add to cheese mixture with sour cream.