Herb Stuffed Mushrooms

• 16 large fresh mushrooms (about 1 1/2 pounds)
• 1/2 cup (1 stick) butter or maragrine
• 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

1. Wipe mushrooms with a damp cloth, remove stems. Chop stems finely.
2. Melt 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.
3. Melt remaining butter in same skillet. Saute mushroom stems and shallots breifly, don't overcook . Remove from heat.
4. Add bread crumbs, parsley, savory, salt and pepper to skillet, toss lightly to mix. Spoon into caps.
5. Bake in moderate 350 degree oven for 20 minutes or just until mushrooms are tender.

mushrooms, butter, shallots, bread crumbs, parsley, leaf, salt, pepper

Taken from www.epicurious.com/recipes/member/views/herb-stuffed-mushrooms-50009853 (may not work)