-
1
Wipe mushrooms with a soft cloth to clean.
-
2
Remove stems, mince, and set aside.
-
3
Place caps into a large bowl, set aside.
-
4
Heat 1/2 cup butter in a large skillet.
-
5
Add onions; heat and stir for 5 minutes, until softened increase heat to high and add mushroom stems.
-
6
Heat and stir until the moisture evaporates.
-
7
Season with salt, pepper, and nutmeg.
-
8
Add parsley and lemon juice, heat and stir until moisture evaporates.
-
9
Remove from heat, set aside.
-
10
Pour melted butter over mushroom caps in bowl remove each and wipe with your hands to coat well.
-
11
Arrange cavity-up in a baking pan.
-
12
Place 1 teaspoon butter into the cavity of each.
-
13
Bake@ 400 degrees for 8-10 minutes, until golden.
-
14
Fill each cap with 1 tablespoon of the duxelles mixture sprinkle each with onion flakes.
-
15
Bake@ 400 degrees for 5 minutes, until tops are crisp and brown or pass under the broiler to brown lightly.
-
16
Serve warm.
