HERB STUFFED MUSHROOMS

HERB STUFFED MUSHROOMS image

Yield 16 mushrooms

Number Of Ingredients 8

16 large fresh mushrooms (about 1 1/2 pounds)
1/2 cup (1 stick) butter or margarine
3 tablespoons finely chopped shallots or green onions
1 cup fresh bread crumbs (2 slices)
1/2 cup chopped parsley
1 teaspoon leaf savory crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Wipe mushrooms with a damp cloth, remove stems, chop stems finely. Melt 1 1/4 cup (1/2 stick) of the butter in a skillet. Saute mushroom caps briefly on both sides just until they begin to turn beige in color and are well coated with the butter. Remove to a jelly roll pan. Melt remaining butter in the same skillet. Saute mushroom stems and shallots briefly, don't overcook. Remove from heat. Add bread crumbs, parsley, savory, salt and pepper to skillet, toss lightly to mix. Spoon in caps. Bake in moderate oven at 350 degrees for 20 minutes or just until mushrooms are tender. NOTE: Mushrooms may be prepared early in the day and refrigerated