Preheat oven to 350. Then, prepare quinoa according to package instructions in either a covered stock pot or in a rice cooker, however, use vegetable stock instead of water to cook the quinoa in and add the butter and salt and pepper to the cooking fluid.

While the quinoa cooks, prepare the mushrooms by removing the stems (reserve them) and wiping each one well with a clean damp washcloth or paper towel. If you feel that you must wash the mushrooms to remove the dirt – then do so long in advance of preparation as the mushrooms must be completely dry before preparing this recipe.

Rub each mushroom cap with ½ tbs olive oil and then apply light dusting of salt and pepper and set aside.

Remove the tough end of the mushroom stems and discard. Cut the remaining mushroom stems into small pieces.

Heat remaining olive oil in a skillet over medium heat. Add shallots and chopped mushroom stems to the skillet. Fry until moisture disappears. Add sage and thyme and cook for one minute.

Stir in the cream cheese, sundried tomatoes, black pepper and cayenne pepper. When cream cheese is melted, remove from the heat and stir in the Asiago cheese. Stir cheese mixture into the cooked Quinoa.

Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Depending on how big your mushrooms are and how full you stuff them will depend on how many you use.

Arrange the mushroom caps in a baking dish prepared with nonstick cooking spray. Apply breadcrumbs to the tops of the mushroom stuffing. Carefully pour in the wine until the bottom of the baking dish is covered to a depth of ⅛ inch (adjust amount of wine as needed).

Bake for 20-25 minutes or until mushrooms are hot.