16-18 lg. fresh mushrooms
1/4 c. butter, divided
2 tbsp. vegetable oil
2 tbsp. minced onion
5 slices bacon, cooked & crumbled
1 c. soft bread crumbs
2 tbsp. minced pecans
2 tbsp. dry sherry
2 tbsp. sour cream
2 tsp. minced chives

Clean mushrooms with damp towels. Remove mushroom stems and reserve for other uses. Heat 2 tablespoons butter and oil in a large skillet. Add mushroom caps; saute 3 minutes on each side. Remove caps with a slotted spoon; place on a baking sheet.

Reserve drippings in skillet. Melt 2 tablespoons butter in skillet; add onion and saute until tender. Stir in next 6 ingredients; spoon mixture into mushroom caps. Broil 5 inches from heat 2-3 minutes. Yield 6-8 servings.