Remove stems from mushrooms. Wash and dry caps. Brush with the melted butter and place on a baking sheet.

In a bowl, combine softened butter, garlic and Monterey jack cheese, mix well. Add wine, soy sauce, soup mix and crushed corn chips to make a paste.

Fill mushroom caps with mixture. Place back on baking sheet and broil for three minutes or until bubbly and light brown.

Cook's Note: Finely chop stems and add to the mixture before stuffing, if desired.