bakeitup

I tried this recipe last year and it was so good. I'll be making it for Winter Solstice this year, and since it's baked, I thought I'd share it here.

1 lb clean button mushrooms
6 tbs unsalted butter
1/2 cup walnuts, toasted and minced
1/2 cup fresh parsley, minced
1 medium onion, minced
1 cup sharp cheddar cheese (about 4 oz.), coarsely grated
1/2 cup fresh bread crumbs, finely chopped
1/4 tsp salt

Preheat oven to 350 F. Remove stems from mushrooms. Finely chop the mushroom stems.

Gently melt butter in a heavy skillet and remove from heat. With a pastry brush, brush mushroom caps all over with melted butter and arrange, stem sides up, on a large baking sheet.

Return skillet with remaining butter to medium-high heat and add the minced stems and onion to saute until mixture is softened. Remove skillet from heat and stir in remaining ingredients.

Divide mixture among mushroom caps, mounding it slightly. Bake mushrooms in middle of oven 20 minutes or until tops are golden, mushrooms are softened and cheese is melted. Makes about 25 mushrooms.

Note: when I made this with my roommate we stuffed them the night before, covered them, and put them in the refrigerator until we were ready to bake them the next day.