Nutty Stuffed Toadstools

1. 1

   Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, saute chopped mushrooms and onion in butter for 5 minutes or until liquid has evaporated. Remove from the heat; set aside.

2. 2

   In a small bowl, combine the bread crumbs, pecans, Parmesan cheese, salt, basil and cayenne; add mushroom mixture. Stuff firmly into mushroom caps.

3. 3

   Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400&deg for 15-18 minutes or until tender. Serve warm.

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