Boiled new potatoes, stuffed mushrooms and Macon Village Chardonnay

Stuffed mushrooms used to be holiday fare in this house, until one day I looked up and we were making it some random weeknight, with no recipe, in under 30 minutes. If anyone tells you that stuffed mushrooms are complicated, kick them because they dont know what they are talking about.
Start with mushrooms (I find that mini-portabellos work much better than white mushrooms). Break off the stems and mince. Mince one onion and two cloves garlic. Sautee with olive oil until soft. Throw in some fresh herbs (sage, parsley, basil, tarragon all work just fine..maybe 1 T). Remove from heat. Put a piece of bread in the food processor until finely crumbed. (Is that a word?) Mix it all together with some salt and pepper and about 1/4 c finely grated parmesian cheese. Using spoons or your hands, fill up the mushrooms with as much stuffing as possible. Place mushrooms on a cookie sheet in a preheated 350-375 degree oven. Bake about 15 minutes or until tops are golden brown and mushrooms are tender (but not mushy.) These suckers are best hot (with salad and new potatoes in rosemary butter in this photo), but they also make great party food (hot or cold.) Plus, they retain their shape well to reheat the next day for lunch.
I don't remember where we bought the Macon Village Chardonnay....I'm thinking Trader Joes...which means that we paid less than $5. Again, much like most cheap wine we drink in this house, it's not going to blow your socks off, but it's decent and satisfying with dinner.
Not too dry, not too fruity, not too oaky. This chardonnay leaned more toward the buttery edge of the spectrum (without being buttery) with a fuller body.