12 large button type mushrooms or good sized cremini – rinse well and pat dry.
Mushroom stems, diced
2 T butter
2 T green onion, chopped
2 t garlic, chopped
2 T walnuts, chopped
2 T parsley, fresh, minced
Fresh cracked black pepper
3-4 Dashes of Tabasco sauce
Preheat oven to 400° F.
Prep the mushrooms and chop the rest of the ingredients.
The easiest way to chop walnuts is to put them in a ziplock bag, seal, and whack the bag a few times with the flat side of a meat tenderizer.
In a skillet, melt the butter over medium heat.
Add the diced mushroom stems, onion, and garlic. Sauté until the onions soften.
Add the walnuts, parsley, black pepper, and Tabasco and sauté another minute or so.
Remove from the heat and use two small spoons and fill the mushroom cavities with the sautéed mixture, mounding the filling as necessary.
Carefully transfer the mushrooms to a baking dish that has been sprayed with a non-stick spray. Alternatively, fill the mushrooms while in the dish.
Drizzle any remaining melted butter from the skillet on top of the stuffed mushrooms.
Bake at 400° F for about 20 minutes or until they are nice and browned with the mushrooms cooked through. The mushrooms will look juicy when they are done cooking.
Enjoy with friends!