Butter Stuffed Mushrooms

• 8 large mushroom caps for stuffing
• 1/4 lb. sweet butter
• 2 T. shallots chopped fine
• 2 T. green onions, white and part of the green, chopped fine
• 1 clove garlic, pressed
• 1 T. finely chopped parsley
• 1 T. fresh lemon juice
• fresh ground pepper
• 1/2 c. dry white wine

1. wash and dry mushroom caps.
2. in cuisinart, blend the butter with the chopped shallots, onions and garlic, parsley, lemon juice and fresh ground pepper.
3. stuff each mushroom cap with the mixture in a mound. Place in a pie plate or oven proof dish. Pour in wine around mushrooms (not on top of them) to about 1/4" depth. Bake mushrooms @ 425F for 8-10 minutes or til the butter is melted and the mushrooms are just beginning to crisp.
4. Remove carefully so as not to spill the butter and serve hot.

mushroom caps, sweet butter, shallots, green onions, clove garlic, parsley, lemon juice, fresh ground pepper, white wine

Taken from www.epicurious.com/recipes/member/views/butter-stuffed-mushrooms-1216101 (may not work)