2 tbsp. butter
3/4 c. soft bread crumbs
1/2 c. finely chopped walnuts
1/3 c. finely grated onions
2 tbsp. chili sauce
1 tsp. salt, optional
2 tbsp. lemon juice
Dash pepper
50 med. mushrooms or 10-20 extra large

In a 1 quart glass casserole, microwave on high the butter for 30 seconds. Combine bread and walnuts and microwave at high for 2 1/2-3 1/2 minutes. Stirring half way through cooking. Blend with rest of ingredients and stuff mushrooms using about 1 tablespoon of stuffing per medium cap - 3 tablespoons per large cap. Arrange 10-12 mushrooms on a paper plate. Microwave on high covered with wax paper 5-6 minutes. Rotate dish 1/4 turn halfway through cooking. Serve hot. Save stems and put on top. Hold with toothpick during cooking.