• Step 1

  Preheat broiler to HIGH. Select 24 large mushrooms; wipe clean with paper towel. (Reserve remaining mushrooms for other use.) Remove stems from caps; chop stems finely. Set stems and caps aside.

• Step 2

  Melt 1 Tbsp butter in saucepan on MED-HIGH. Add shallots and garlic; cook about 1 min. Add chopped stems; cook, stirring, about 5 min or until most of the moisture has cooked off. Remove mixture from pan; set aside. Wipe out pan with paper towel.

• Step 3

  Add remaining butter and olive oil to same pan; heat about 1 min until bubbly. Add mushroom caps in single layer and cook, gently stirring, 3-4 min. Transfer to baking sheet, gill side down, to drain off extra moisture.

• Step 4

  Make stuffing: Combine parsley, 1 Tbsp bread crumbs, 2 Tbsp cheese, tarragon, salt and pepper with mushroom mixture.

• Step 5

  Turn caps over; mound with stuffing. Sprinkle with remaining 3 Tbsp cheese and 1 Tbsp of bread crumbs. Broil about 3 min or until cheese is melted and golden brown.

You can use a food processor to chop the mushroom stems.

Note: When servings & ingredients are modified, nutrition & directions may vary.