Preheat oven to 375F. Lightly sprinkle mushroom caps with 1 tsp butter; place hollow side up in baking dish. Chop reserved stems; cook, with shallots, in non-stick skillet, stirring frequently until mushrooms begin to brown. Remove from heat. Add remaining 2 tsp butter, sherry extract, bread crumbs, cheese, parsley and tarragon; mix well. Fill mushroom caps; bake for 15 minutes or until tender. Serve hot.
Makes 4 servings.
Cajun Country -- New Iberia, Louisiana