1 can (6 oz.) B in B Mushrooms or Mushroom Crowns
2 tablespoons chopped green onion
2 tablespoons butter
1/4 teaspoon garlic powder
1/8 teaspoon sweet marjoram or oregano, crushed
1/8 teaspoon basil, crushed
1/16 teaspoon ground thyme
1/4 teaspoon paprika
1 tablespoon fresh parsley, minced
2 tablespoons finely chopped pecans
1/4 cup soft bread crumbs
Salt and pepper

Drain mushrooms, reserving broth (or use fresh mushrooms).

With a sharp knife or melon ball cutter, remove stems from mushrooms. Finely chop the stems.

Sauté onion in butter until tender, add chopped stems, garlic and herbs; cook a minute longer. Add nuts and bread crumbs; mix well. Moisten with a little mushroom broth and season to taste with salt and pepper.

Stuff mushroom crowns with mixture and bake in a preheated 375°F oven until hot, about 10 minutes.

Makes about 20 appetizers.