Walnut Stuffed Mushrooms

• 30 large gourmet stuffing button mushroom
• 1/4 cup of chopped walnuts
• 1 cup of grated parmagiana-reggiano
• 1/2 cup of regular or Italian bread crumbs
• 1/2 cup freshed chopped italian parsley
• 4 cloves of garlic, minced
• 1 egg
• 2 cups of unsalted butter
• salt & freshed cracked black pepper

1. Brush mushrooms thoroughly to remove all dirt. Pop stems out and throw away. Mince 6 of the mushroom caps and put in large mixing bowl. Add bread crumbs, egg, 1/2 cup of parmagiano-reggiano, parsley, garlic, walnuts, pinch of salt and pepper to taste. Fold together until well blended.
2. Melt unsalted butter and brush mushroom tops generously (all over and inside)...or do what I do and get messy by dunking the cap right into the butter. Stuff mushrooms with mixture. Bake for 15-20 minutes at 350 degrees.
3. Once the mushrooms are out of the oven, top with rest of parmagiano-reggiano.
4. Serve as appetizers or accompaniment to entree.

gourmet stuffing button mushroom, walnuts, regular, italian parsley, garlic, egg, butter, salt

Taken from www.epicurious.com/recipes/member/views/walnut-stuffed-mushrooms-1200421 (may not work)