Grilled Stuffed Mushrooms

4 giant or 8 (2 1/2 to 3 inch)
     fresh shiitake or
     portobello mushrooms
1 clove garlic or 1 shallot,
     minced
6 to 8 marinated sundried
     tomatoes, minced
1/2 cup grated gruyere
     cheese
1/2 cup Pinot Noir
1 tbsp fresh marjoram,
     minced
1 tbsp fresh basil, minced
1 tbsp fresh epazote, minced
1 tbsp fresh oregano, minced
1/4 cup chopped pecans or
     toasted pine nuts,
     optional
salt, pepper
olive oil

Clean mushrooms and grate or mince stems. Combine stems, garlic, tomatoes, 
cheese, wine, herbs and nuts, if desired. Season to taste with salt and 
pepper. (If sun- dried tomatoes are salty, no additional salt may be needed.) 
Brush mushroom caps with olive oil and mound stuffing inside. Grill or broil 
until cheese starts to bubble. Makes 4 servings.