Ingredients
4 tablespoons butter, divided2 tablespoons canola oil12 large fresh mushrooms (about 1 pound), stems removed1/4 teaspoon salt2 tablespoons finely chopped onion1 cup soft bread crumbs6 bacon strips, cooked and crumbled2 tablespoons chopped pecans2 tablespoons sherry or beef broth2 tablespoons sour cream2 tablespoons minced fresh chives
Preparation
Preheat broiler. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt. Remove with tongs; drain on paper towels, stem side down.
In same pan, heat remaining butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps.
Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned.
