18 lg. mushrooms
1 tbsp. olive oil
1/4 c. minced onion
1 clove garlic
1/4 c. finely chopped walnuts
1 lg. shredded wheat biscuit, crushed
1 tbsp. grated Parmesan cheese
1/2 tsp. salt free herb & spice seasoning
Freshly ground pepper to taste
1/2 tsp. paprika (optional)
1/2 lb. sausage, crumbled & browned (drain)

Preheat oven to 350 degrees.

Brown sausage; drain; set aside.

Clean mushrooms with a vegetable brush or wipe with a clean cloth. Remove stems; finely chop stems.

Heat oil in a non stick pan over medium high heat. Saute chopped mushroom stems, onion, garlic and walnuts until onion is tender, 4 to 5 minutes. Add browned sausage; mix well. Remove from heat. Stir in shredded wheat, Parmesan cheese, herb seasoning and pepper. Stuff mushroom caps, packing firmly. Arrange in a shallow baking dish. Bake 20 to 25 minutes or until tender (I have microwaved 5 minutes instead too). This recipe makes more than it says.