Recipe

		Cheddar Stuffed Mushrooms
		Serving Size - 1
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

1 pound mushrooms

3/4 stick (6 tablespoons) unsalted butter

1/2 cup walnuts, lightly toasted then finely chopped

1/2 cup fresh parsley leaves, finley chopped

1 onion, chopped

1 cup grated sharp Cheddar (about 6 ounces)

1/2 cup fine fresh bread crumbs

4 large garlic cloves, chopped

1/4 teaspoon salt, or to taste

Makes about 25 ----- Preheat oven to 350° F. Remove stems from mushrooms and chop stems, set aside. Melt butter then add garlic on low heat for 10 minutes. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large baking sheet. In a large skillet over meduim heat pour remaining butter and garlic into pan, add onion and chopped mushroom stems then saute until softened. Remove skillet from heat and stir in walnuts, parsley, bread crumbs, cheddar cheese, salt and pepper, mix well. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered. Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.