Creamy Stuffed Mushrooms

• 20 large stuffing mushrooms
• 1 tablespoon olive oil
• 1 medium onion, chopped fine
• 2 cloves garlic, chopped fine
• 1/2 teaspoon chopped fresh oregano or thyme
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 1/4 cup Temp Tee Whipped Cream Cheese
• Chopped walnuts and/or shredded Parmesan cheese
• 1/4 cup white wine

Preheat oven to 400F. Remove the stems from mushrooms caps and finely chop stems.  Heat a large frying pan over medium heat and add the canola oil.  Add the onion and saute for 2-3 minutes or until softened, then add garlic and mushroom stems.  Cook a few minutes more, then add herbs and salt and pepper to taste. Mix Temp Tee Whipped Cream Cheese with vegetable mixture in a small bowl.  Mound the filling in the mushroom caps pressing gently.  Top with Parmesan cheese and/or chopped walnuts.  Place the filed caps in a baking pan.  Pour wine in the pan and bake 15 minutes until golden brown.