Mushrooms Stuffed with Escargots and Jarlsberg, a recipe from Gourmetpedia

Ingredients

• - 100 g (3 1/3 oz.) Jarlsberg-type cheese
• - 30 ml (2 tbsp.) butter
• - 30 ml (2 tbsp.) olive oil
• - 15 ml (1 tbsp.) finely chopped garlic
• - 24 medium-sized white mushrooms
• - 24 escargots
• - 60 ml (1/4 cup) finely chopped sundried tomatoes in oil
• - 2,5 ml (1/2 tsp.) salt
• - 0.6 ml (1/4 tsp.) pepper
• - 2.5 ml (1/2 tsp.) dried oregano leaves
• - 125 ml (1/2 cup) white wine