18 lg. mushrooms
1 tbsp. olive oil
1/4 c. minced onion
1 clove garlic, minced
1/4 c. finely chopped walnuts
1 shredded wheat biscuit, crushed
1 tbsp. grated Parmesan cheese
1/2 tsp. herb seasoning
Freshly ground black pepper to taste
1/2 tsp. paprika (opt.)

Preheat oven to 350 degrees.

Clean mushrooms with a vegetable brush or wipe with a damp cloth. Remove the finely chop stems. Heat oil in a nonstick skillet over medium-high heat. Saute chopped mushroom stems, onion, garlic and walnuts until onion is tender, 4 to 5 minutes. Remove from heat. Stir in shredded wheat, Parmesan cheese, herb seasoning and pepper. Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a shallow baking dish. Sprinkle tops lightly with paprika. Bake 20 to 25 minutes or until mushrooms are tender.