Pecan Stuffed Mushrooms

20 x Medium-sized mushrooms

3 oz Cream cheese, softened

2 tb Cooked, crumbled bacon

1 1/2 tb Chopped pecans

2 tb Italian style bread crumbs

2 ts Minced chives

1 tb White wine

3 tb Melted butter

Wash and dry mushrooms. Gently separate stems from mushroom caps. (Save stems for use in another recipe.) Brush caps with melted butter. Fill each cap with a mixture of cream cheese, bacon, pecans, bread crumbs, chives, and wine. Broil stuffed mushrooms for 3-5 minutes. Serve hot. Stuffed mushrooms may be assembled the day before the party, covered, and broiled before serving. Source: "Teasers and Appeasers", an Hors d'Oeuvre cookbook.