Savory Stuffed Mushrooms

1/2 lb large mushrooms, washed, stems removed and reserved
3 tsp butter
1 tbs minced shallots
1/2 tsp sherry extract or water
1 tbs dried bread crumbs
1 tbs grated Parmesan or Romano cheese
1 tbs minced parsley
1/4 tsp minced fresh tarragon or 1/8 tsp dried

Preheat oven to 375F. Lightly sprinkle mushroom caps with 1 tsp butter; place hollow side up in baking dish. Chop reserved stems; cook, with shallots, in non-stick skillet, stirring frequently until mushrooms begin to brown. Remove from heat. Add remaining 2 tsp butter, sherry extract, bread crumbs, cheese, parsley and tarragon; mix well. Fill mushroom caps; bake for 15 minutes or until tender. Serve hot.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana