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1
Preheat oven to 400u00b0.
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2
Line a large baking sheet with aluminum foil.
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3
Lightly butter both sides of bread, using 4 tablespoons of oleo; arrange on prepared baking sheet.
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4
Bake 5 minutes, turning once, or until lightly browned on both sides.
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5
Remove from oven and set aside.
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6
Use damp paper towels to wipe mushrooms, being sure to remove all dirt and sand.
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7
Pat dry with paper towels.
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8
Gently twist each mushroom stem to remove.
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9
In a large bowl, toss mushroom caps in fresh lemon juice; drain.
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10
Discard remaining juice.
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11
Place 2 tablespoons melted oleo in bowl; add mushroom caps and toss again. Place one cap stem side up on each slice of toasted bread on baking sheet.
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12
In a small bowl, beat egg with a fork; stir in cheese. Spoon cheese mixture into mushroom caps, dividing equally.
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13
(At this point, mushroom caps can be covered lightly with plastic wrap and refrigerated for up to 1 hour before you broil and serve them.) Broil mushroom caps about 8 to 10 inches from heat source for 5 to 6 minutes or until golden brown.
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14
Remove from broiler; use tongs to place on serving platter.
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15
Place a walnut piece on top of each stuffed mushroom.
