Stuffed Mushrooms

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Ingredients:
1 pound mushrooms
6 tablespoons butter, melted
½ cup walnuts, lightly toasted and finely chopped
½ cup Italian parsley leaves, chopped
1 medium onion, finely chopped
1 cup sharp cheddar cheese, finely chopped
½ cup fresh bread crumbs
Pinch salt

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Remove stems from the mushrooms.  Finely chop the mushroom stems.  Gently brush the melted butter over mushroom caps and arrange on a large, parchment covered baking sheet.

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To make the filling:
Sauté the chopped onion and mushroom stems in the remaining butter, until soft, in a large skillet set over medium heat.  Sprinkle with a pinch of salt.  Allow the mixture to cool slightly. 

 

Stir in the remaining ingredients (walnuts, parsley, bread crumbs and cheese). 

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Gently mound the filling in each mushroom cap. 

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Do ahead tip:  At this point, the filled mushrooms may be covered and chilled up to four hours.

 

Bake mushrooms at 350°F for 20 minutes.  Serve warm.