Duxelles Stuffed Mushrooms

• 8 ounces fresh large mushrooms
• 1/3 cup butter
• 2 2/3 tablespoons minced onions
• 1/3 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/16 teaspoon ground nutmeg
• 1 1/3 tablespoons minced parsley
• 1 1/3 tablespoons strained fresh lemon juice
• 1 1/3 tablespoons dried onion flakes
• 2/3 cup melted butter

1. Wipe mushrooms with a soft cloth to clean.
2. Remove stems, mince, and set aside.
3. Place caps into a large bowl, set aside.
4. Heat 1/2 cup butter in a large skillet.
5. Add onions; heat and stir for 5 minutes, until softened increase heat to high and add mushroom stems.
6. Heat and stir until the moisture evaporates.
7. Season with salt, pepper, and nutmeg.
8. Add parsley and lemon juice, heat and stir until moisture evaporates.
9. Remove from heat, set aside.
10. Pour melted butter over mushroom caps in bowl remove each and wipe with your hands to coat well.
11. Arrange cavity-up in a baking pan.
12. Place 1 teaspoon butter into the cavity of each.
13. Bake@ 400 degrees for 8-10 minutes, until golden.
14. Fill each cap with 1 tablespoon of the duxelles mixture sprinkle each with onion flakes.
15. Bake@ 400 degrees for 5 minutes, until tops are crisp and brown or pass under the broiler to brown lightly.
16. Serve warm.

mushrooms, butter, onions, salt, fresh ground black pepper, ground nutmeg, parsley, lemon juice, onion flakes, butter

Taken from www.food.com/recipe/duxelles-stuffed-mushrooms-44840 (may not work)