Yield: 8 servings
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16 large mushrooms ( 1 1/2 pounds)
1/2 cup (1 stick) margarine
3 tablespoons green onions, finely chopped
1 cup fresh bread crumbs (2 slices)
1/2 cup parsley, chopped
1 teaspoon leaf savory
1/2 teaspoon salt
1/8 teaspoon pepper

Cooking time: 20 minutes
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Preheat oven to 350 degrees.

Wash mushrooms and pat dry; remove stems.
Chop stems finely.

Melt 1/4 cup (1/2 stick) of the margarine 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 margarine.

Remove mushroom caps to a baking sheet.

Melt remaining margarine in same skillet.
Saute chopped onion stems and green onions briefly, being careful not to overcook.
Remove from the heat.

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

Bake in the oven for 20 minutes or just until mushrooms are tender.

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