WILD RICE STUFFED MUSHROOMS

• 12 large mushrooms
• 1 tablespoos olive oil
• 2 cloves garlc, peeled and minced
• 3 tablespoons chopped green onions
• 1/2 cup cooked Dry Roasted Wild Rice with Garlic Peppercorn Seasoning  
• 8 oz cream cheese, softened
• 3 tablespoons port wine
• 1/4 cup grated Parmesan Cheese
• 3/4 cup shredded Cheddar cheese
• 1/4 teaspoon black pepper
• 2 dashes of hot sauce

Preheat oven to 350 degrees F. Wash mushrooms, remove stems from mushrooms.

  Set aside caps.  Finely chop stems.  Heat olive oil in medium saucepan over medium heat.  Saute mushroom caps, garlic and green onions.  Cook and stir until tender, then remove from heat and allow to cool.  Seperate caps from garlic and onions.

In medium bowl combine chopped stems, wild rice, garlic and onions, softened cream cheese, port wine, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce.  Stuff mushroom caps with mushroom stem mixture. Arrange mushrooms on baking sheet and bake 20 - 25 minutes or until lightly browned.  Garnish and serve.