A Note about Mushrooms:
- Shiitake mushrooms may be used after a thorough washing.
- Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, mushroom must be discarded.
- Portobello mushrooms:
- Remove stem from mushroom cap.
- Examine the detached stem for any sign of worms.
- Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
- Wash thoroughly.
- 1 lb. large fresh mushrooms (about 16)
- 6 Tablespoons butter
- 1 cup chopped onions
- 1 cup soft bread crumbs
- 1 cup shredded cheddar cheese
- ½ cup chopped walnuts
- ¼ cup chopped parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 350 °F.
- 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 breadcrumbs, 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.