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1
Preheat the oven to 400 degrees.
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2
Remove and reserve the mushroom stems.
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3
There should be about two cups.
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4
Chop the stems coarsely.
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5
Heat one tablespoon of the butter in a saucepan and add the mushroom caps.
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6
Sprinkle with the juice of half a lemon and a generous grinding of pepper.
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7
Cook, stirring often but gently so as not to break the caps.
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8
This is to remove the moisture from the caps.
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9
Cook about two minutes.
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10
Remove the caps to a platter.
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11
Add one tablespoon of butter to the saucepan and add the shallots.
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12
When wilted, add the chopped mushroom stems and juice of the remaining half a lemon.
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13
Add the celery, thyme and bay leaf.
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14
Cook, stirring often, about five minutes.
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15
Spoon and scrape the mixture into the container of a food processor.
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16
Add the parsley and process to a fine puree.
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17
Return the mixture to a saucepan and cook, stirring often, about five minutes.
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18
Add the egg and bread crumbs.
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19
Cook about 10 seconds, stirring, and remove from the heat.
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20
Stuff the caps with an equal amount of the filling.
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21
Smooth over the tops.
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22
Arrange the caps as they are stuffed close together in a baking dish.
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23
Sprinkle with two tablespoons of melted butter.
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24
Place the mushrooms caps in the oven and bake 15 minutes.
