Walnut Stuffed Mushrooms

1. 1

   Brush mushrooms thoroughly to remove all dirt. Pop stems out and throw away. Mince 6 of the mushroom caps and put in large mixing bowl. Add bread crumbs, egg, 1/2 cup of parmagiano-reggiano, parsley, garlic, walnuts, pinch of salt and pepper to taste. Fold together until well blended.

2. 2

   Melt unsalted butter and brush mushroom tops generously (all over and inside)...or do what I do and get messy by dunking the cap right into the butter. Stuff mushrooms with mixture. Bake for 15-20 minutes at 350 degrees.

3. 3

   Once the mushrooms are out of the oven, top with rest of parmagiano-reggiano.

4. 4

   Serve as appetizers or accompaniment to entree.

No nutritional information available.

No additional tips available.