1 lb. lg. mushroom caps with stems removed and chopped
3 tbsp. butter
1 tbsp. chopped shallots
3 tbsp. butter
2 tsp. fresh minced thyme and marjoram
2 tbsp. fresh, chopped parsley
1/2 c. dried bread crumbs
1 beaten egg
1/2 tsp. salt
1/8 tsp. pepper
Juice of 1 lemon

Saute mushroom caps in steel pan with butter until lightly browned. Remove with slotted spoon. Saute shallots with chopped mushroom stems. Combine butter, herbs, bread crumbs, egg, salt and pepper. Add shallots and stems. Fill caps; sprinkle with lemon juice. Place in baking pan. Bake for 15 minutes. Makes 15 to 20.