This is an easy appetizer with lots of flavor.  It comes to us via a tasting  room conversation with a new Buon' Amici. Mushrooms and full flavored cheese work well together, since neither overwhelms the other. Another case of the whole is bigger than the sum of the parts, especially when you toss a little wine over the palate.

Fresh, firm mushrooms, 1 1/2 to 2 inches diameter across the cap; stuffing style.
Butter
Raclette, a strong flavored, creamy Swiss cheese, used for melting and great enjoyment. Italian, not Danish,
     Fontina may be substituted

Heat oven to 400 degrees. Start heating butter to melt.

Per Mushroom:

Hold the cleaned dry mushroom firmly in one hand, stem up.  Snap off the stem by pushing one direction, pulling back in the opposite direction. Take care not to break the integrity of the cap that is left when the stem is removed. Set aside the stem for other uses.

Using a pastry brush, brush dome of mushroom cap with butter. Place on baking sheet, dome side down.

Cut a piece of Raclette to fit snugly in the cap of the mushroom. Place one piece of Raclette in each mushroom.
Bake at top 1/3 of 400 degree oven about 15 minutes. Mushroom should be cooked through but maintain their shape, holding the juices inside the cap. Cheese will be bubbly. It will smell great.

Remove with spatula to serving dish. Can be picked up with hands to pop in the mouth. Serve warm with Tre Sorelle.