12 med. mushrooms
3 tbsp. butter
2 scallions, sliced
1 1/2 tbsp. ground pecans
1 1/2 tbsp. unflavored bread crumbs
1 1/2 tbsp. freshly grated Parmesan cheese
1/4 c. thick white sauce
Cayenne pepper

Preheat oven to 450 degrees. Clean the mushrooms. Remove stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels and set aside until needed. Trim the stems of any woody tips. Chop stems coarsely.

Melt 2 tablespoons of the butter in a skillet. Toss in chopped mushroom stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, bread crumbs. Parmesan cheese and the remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put the stuffed mushrooms in a lightly oiled shallow baking dish. Bake for 15 minutes or just until heated through. Serve at once.