Mushrooms Stuffed with Parsley-Garlic Butter

• 3 ounces parsley, washed
• 24 mushroom caps, about 2 1/2 inches in diameter
• 6 tablespoons butter, at room temperature
• 2 tablespoons pine nuts
• 2 cloves garlic
• 1 tablespoon lemon juice
• Salt
• Freshly ground pepper
• 3 slices whole wheat bread, about 1/2 inch thick

1. Preheat the broiler.
2. Remove and discard as many of the parsley stems as possible.
3. Wipe each mushroom cap with a damp towel.
4. Remove the stems and reserve them for some other use.
5. In a blender or food processor, combine 4 tablespoons of the butter with the parsley, pine nuts, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Process until finely pureed.
7. Stuff some of this mixture into each mushroom cap and place the caps on a baking sheet.
8. Halve each slice of bread, so that you have 6 triangles.
9. Saute the bread triangles in the remaining butter until they are golden-brown on both sides.
10. Salt them lightly and set aside.
11. Just before serving, broil the mushrooms about 2 inches away from the heat, for about 5 minutes, or until they begin to soften and the butter is almost completely melted.
12. Serve the mushrooms on the toast.

parsley, mushroom caps, butter, nuts, garlic, lemon juice, salt, freshly ground pepper, whole wheat bread

Taken from www.cookstr.com/recipes/mushrooms-stuffed-with-parsley-garlic-butter (may not work)