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HOT CHEDDAR STUFFED MUSHROOMS (dairy)

1 lb. large fresh mushrooms (about 16)
6 tablespoons butter
1 cup chopped onions
1 cup soft bread crumbs 1 cup shredded cheddar cheese
1/2 cup chopped walnuts
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350. Rinse mushrooms and pat dry. Remove the stems and chop them finely and set them aside. In large skillet, melt the butter. Brush mushrooms caps with some of the melted butter and place the caps in a lightly greased 9X13 pan. Add the onions and reserved mushroom stems to the remaining butter in the pan. Sauté for about 2 minutes. Add the bread crumbs, cheese, nuts, parsley, salt and pepper; stir lightly to combine and then remove the mixture from the heat. Spoon the filling into the prepared mushroom caps, mounding the filling high. Bake until hot, about 20 minutes. Serve hot.