Savory Stuffed Mushrooms

Preheat oven to 450° F. Crumb the bread in a food processor. Clean mushrooms and remove stems; finely chop stems.

In a large skillet, sauté onions and garlic in olive oil on medium-low heat until golden, about 8 minutes. Stir in spinach and mushroom stems; sauté for 2 minutes. Add basil, parsley, breadcrumbs, cheese, salt and pepper. Cook for another 2 to 3 minutes, stirring constantly, then set aside.

In a mixing bowl, combine the wine and soy sauce. Dip the mushroom caps in the liquid, coating them thoroughly. Fill each mushroom with breadcrumb mixture, mounding slightly. Put mushrooms in a lightly oiled baking dish. Bake uncovered 10 to 15 minutes, until they release their juices and filling is browned and crispy. Serve hot.