Herb Stuffed Mushrooms

1. 1

   Wipe mushrooms with a damp cloth, remove stems. Chop stems finely.

2. 2

   Melt 1/4 cup of 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.

3. 3

   Melt remaining butter in same skillet. Saute mushroom stems and shallots briefly, do not over cook. Remove from heat.

4. 4

   Add bread crumbs, parsley, savory, salt and pepper too skillet, toss lightly to mix. Spoon into caps.

5. 5

   Bake in moderate oven at 350 degrees for 20 minutes or just until mushrooms are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.