1 lb. lg. fresh mushrooms (about 16-20)
6 tbsp. butter
1 c. chopped onions
1 c. soft bread crumbs
1 c. shredded cheddar cheese
1/2 c. chopped walnuts
1/4 c. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper

Rinse mushrooms and pat dry. Remove stems, chop and set aside. In large skillet, melt butter. Brush mushroom caps with melted butter; place on lightly buttered shallow baking pan or broiler pan. To remaining butter in skillet, add onions and reserved mushroom stems. Saute 2 minutes. Add crumbs, cheese, parsley, salt and pepper; stir lightly. Spoon into mushroom caps, piling high. Bake at 350 degrees for about 20 minutes. Serve hot.