Cheddar Stuffed Mushrooms

• 1 lb mushroom
• 6 tablespoons unsalted butter
• 12 cup walnuts
• 12 cup fresh parsley leaves
• 1 medium onion, chopped small
• 1 cup coursely grated sharp cheddar cheese
• 12 cup fine fresh breadcrumb
• 14 teaspoon salt

1. Preheat oven to 350.
2. Remove stemps from mushrooms and chop stems.
3. Melt butter.
4. With a pastry brush, gently brush mushroom caps all over with some melted butter.
5. Arrange caps, stemmed sides up, on a large baking sheet.
6. Lightly toast walnuts and finely chop.
7. Finely chopped parsley.
8. Saute onion with chopped stems in remaining butter over modestly high heat until mixture is softened.
9. Remove skillet from heat and stir in remaining ingredients.
10. Divide mixture among caps, mounding it slightly.
11. Mushrooms may be stuffed 4 hours ahead and chilled, covered.
12. Bake mushrooms in middle of oven for 20 minutes.
13. Serve warm.

mushroom, unsalted butter, walnuts, parsley, onion, cheddar cheese, fresh breadcrumb, salt

Taken from www.food.com/recipe/cheddar-stuffed-mushrooms-180712 (may not work)