1 lb. lg. fresh mushrooms
6 tbsp. butter
1/2 to 1 c. chopped onions
1 c. soft bread crumbs
1 c. shredded Cheddar cheese
1/2 c. chopped walnuts
1/4 c. chopped parsley
Dash of black pepper
Dash of salt

Rinse mushrooms and pat dry. Remove stems and scoop out some of the insides. Chop and set aside.

In large skillet, melt butter. Brush mushroom caps with melted butter; place on lightly greased shallow pan. To remaining butter in skillet, add onions and chopped mushroom stems, saute for 2 minutes.

Add crumbs, cheese, nuts, parsley and seasoning; stir lightly. Spoon into mushroom caps, piling high. Bake about 20 minutes or until hot at 350 degrees. Serve hot. About 16 mushrooms.